Egg Salad

hard-boil-eggs-cut-on-table.jpg

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.


Egg Salad
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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.
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