06/04/2026
With 65g protein and 10g fiber, this is not your average egg salad. 😋
Ingredients:
• 6 eggs
• 4 cornichons
• ½ tbsp capers
• ½ cup fresh herbs (we used a mix of dill, parsley, and chives)
• Salt and pepper to taste
• 1 tbsp whole grain mustard
• 2 tsp dijon mustard
• 1½ tsp white wine vinegar
• ¼ cup olive oil (feel free to do 2 tbsp olive oil and 2 tbsp greek yogurt to make it lower calorie and fat, if desired)
• 1 bag CRISP POWER Everything Protein Pretzels for dipping
Instructions:
1. Boil eggs for 8-10 minutes depending on desired doneness, then transfer immediately to an ice bath to stop cooking and make peeling easier.
2. Whisk together whole grain mustard, dijon, white wine vinegar and olive oil until fully emulsified. Set aside.
3. Add peeled eggs to a cutting board along with cornichons, capers and fresh herbs.
4. Chop everything together until combined but still textured
5. Drizzle dressing over the top and fold everything together
6. Scoop with Everything Protein Pretzels and enjoy!
Recipe adapted from Fancy French Egg Salad by Molly Baz
