Pregnancy Friendly Gluten Free Dill Pickle Egg Salad
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Learn more →Ingredients
4 servings
- 6 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp yellow mustard
- 1 tbsp dill pickle brine
- ½ cup dill pickles, finely chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp celery, finely chopped
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10–11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel and roughly chop into ½-inch pieces.
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