This healthy egg salad an easy and versatile recipe. There's no mayo in the ingredients but it's still creamy and delicious! Perfect for sandwiches, wraps and salads!
We recommend using the Instant Pot to hard boil eggs - Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling. See notes below for stovetop instructions.
Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired.
Refrigerate until served. Serve in lettuce leaves, over sweet potato "toast", as a dip for veggies or scoop on top of a salad. Enjoy!
Notes
To make hard boiled eggs on the stovetop, put the eggs in a small pot and fill it with water to cover. Bring the water to a boil and then remove from heat. Cover the pot and let the eggs sit for 10 minutes. Then, take the pan to the sink and run under cold water to completely cool the eggs.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.