Cucumber Dill Egg Salad

6Hard-cooked eggs, diced
¾ cupSeeded, diced cucumbers
6Green onions, sliced thinly, including light green parts
1 cupMayonnaise
1 tablespoonFresh lemon juice
1 teaspoonGrated lemon zest
1 teaspoon, or more to tastePollen Ranch Dill Pollen
Salt and freshly ground pepper
Pita chips or crackers

 

Combine the eggs, cucumbers, green onions in a medium bowl.

Stir together the mayonnaise, lemon juice, lemon zest, dill pollen, salt, and pepper.

Fold the mayonnaise mixture into the eggs.

Makes about 3 cups.

Serve with pita chips or Whale Tail Tortilla Chips.

May be stored in the refrigerator for up to three days.


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