P2 hCG Diet Protein Veggie Recipe | Dill Pickle and Egg Salad | LSP + AP
P2 hCG Diet Protein Veggie Recipe | Dill Pickle and Egg Salad | LSP + AP
Servings
2
Servings
2
Ingredients
  • 2 Eggs
  • 6 Egg Whites
  • 1/2cup chopped dill pickles
  • 3tbsp pickle juice
  • 1 1/2tbsp yellow mustard
  • 2cup chopped celerythink about how we can cut these a little differently- maybe with the fine toothed mandolin?
  • 1 1/2tbsp ACV
  • 1tsp dried dill weed
  • 1/2tsp salt
  • 1/2tsp ground black pepper
Instructions
  1. Place whole eggs, shell still on, in a pot of cold water. The eggs should be fully covered. Bring to a boil over medium heat. Once boiling, cook for 1 minute then turn off heat. Let eggs sit in water for 10 more minutes. Remove from water and peel shells.
  2. Place a quarter of whole eggs in a large bowl then cut remaining eggs in half, discard yolks and put cooked whites in a bowl with the whole eggs.
  3. Use a fork to mash the eggs. Add pickle juice and mustard and mash more.
  4. Add remaining ingredients and stir everything together well.
  5. Enjoy chilled.
Recipe Notes

– For AP Option, serve egg salad on lettuce leaves. Also, you can add 1/4 tsp glucomannan powder to thicken.