About
These flavorsome stuffed celery stalks are loaded with a rich egg mayonnaise combined with pickles, fresh dill, scallions and crunchy walnuts.
These make a great snacking option between meals or lunch box fillers.
Ingredients
- 4 small – approx 2" long dill pickles
- 4 large – stalk – 11" to 12" long celery
- 2 tablespoon mayonnaise
- 2 medium hard boiled egg
- 1 large scallions
- 1 tablespoon dill weed, fresh
- 1 tablespoon, halves walnuts
- 1 teaspoon lemon juice
- ½ teaspoon mustard
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Peel the eggs and roughly chop them. Thinly slice the dill pickles and scallions. Very finely chop the walnuts and the dill. Add all to a mixing bowl along with the mayonnaise, mustard, lemon juice, salt and pepper.
- Mix together well to combine.
- Cut the tough bases from the celery and discard. Divide the egg mayonnaise mixture between the four celery stalks to serve.
Nutrition Facts
- Servings: 2
- Calories: 217.3kcal/909.2kJ (per serving)
- Fat: 17.5g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 7.7g (per serving)
