Egg Salad

INGREDIENTS:

• 3 hard boiled eggs

• 1-2 tablespoons Homemade Mayonnaise or store bought Vegenaise (soy-free)

• 1 teaspoons Dijon mustard

• 1 dill pickle, finely chopped (optional)

• 1 tablespoon red onion, finely chopped (optional)

• Salt & pepper to taste

INSTRUCTIONS:

1. Boil eggs in water for 10 minutes and then place in cool water. Once eggs have cooled, peel eggs under running water and place in a bowl.

2. Using a fork, mash eggs and mix in all ingredients, adding in any optional flavors you desire.

3. Add more mayo for a “sticky” version or less for a more "fluffy" texture.

4. Serve in lettuce wraps, on sliced cucumbers, or on nori (seaweed) sheets. Add sliced avocado or tomato or any other topping desired.

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Egg Salad

Creator: Jen Lawrence

PREP TIME: 10 MinCOOK TIME: 10 MinTOTAL TIME: 20 Min

INGREDIENTS

• 3 hard boiled eggs
• 1-2 tablespoons Homemade Mayonnaise or store bought Vegenaise (soy-free)
• 1 teaspoons Dijon mustard
• 1 dill pickle, finely chopped (optional)
• 1 tablespoon red onion, finely chopped (optional)
• Salt & pepper to taste

INSTRUCTIONS

1. Boil eggs in water for 10 minutes and then place in cool water. Once eggs have cooled, peel eggs under running water and place in a bowl.
2. Using a fork, mash eggs and mix in all ingredients, adding in any optional flavors you desire.
3. Add more mayo for a “sticky” version or less for a more "fluffy" texture.
4. Serve in lettuce wraps, on sliced cucumbers or on nori (seaweed) sheets. Add sliced avocado or tomato or any other topping desired.

https://www.spiritofhealthkc.com/health/egg-salad

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