Ingredients
8 large hard-boiled eggs, peeled and chopped
1 cup halved cherry tomatoes
1/2 English cucumber, diced
3/4 cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Bring a medium pot of water to a boil. Gently add eggs, cook for 9 minutes, then cool in ice water and peel.
In a large bowl, combine chopped eggs, cherry tomatoes, and diced cucumber.
Stir in mayonnaise, fresh dill, lemon juice, salt, and pepper until well combined.
Chill for 15 minutes before serving to allow flavors to meld.
Notes
Use firm tomatoes to prevent sogginess. Fresh dill significantly enhances the flavor; avoid dried herbs. Store in an airtight container in the refrigerator for up to 2 days. Serve with lettuce wraps or whole-grain crackers.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Mixing
- Cuisine: American
- Diet: Low-carb
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 400mg