Ingredients
- 2/3 cup (175 ml) Paleo Mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon onion, grated
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
How to Make It
- Mix all ingredients in bowl (except lemon juice).
- Once combined, slowly add the lemon juice, cover and store in refrigerator for at least an hour.