cucumber & dill egg salad


  • 6 Cage Free Eggs
  • 1/2 English Cucumber Chopped
  • 1 Bunch Green Onion Chopped
  • 1 – 2 Tbsp Dill Chopped (based on taste)
  • 1 – 2 tsp Dijon Mustard (based on taste)
  • 2 Tbsp (or more) Non Fat Plain Organic Yogurt
  • 1 Tbsp Pickle Juice from Jar
  • Salt 
  • Pepper
  • Tomatoes
  • Sprouts
  • Bread

Place eggs in bottom of saucepan and add water to cover 1 – 2″.  Place pot on burner and turn temperature to high.  Wait for water to boil.  Turn heat to low and let simmer for 1 minute.  Remove from heat and cover for about 12 minutes.  Drain and rinse with cold water.  Let sit for a couple of minutes until ready to handle.  Peel eggs and roughly chop.  Add yogurt, dijon, salt, pepper, cucumber, dill, pickle juice, salt and pepper.  Adjust to taste.  Serve with sliced tomatoes, bread, sprouts.

Source: Simply Scrumptious


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