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:
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.
Using a fork, mash eggs and mix in all ingredients, adding in any optional flavors you desire.
Add more mayo for a “sticky” version or less for a more "fluffy" texture.
Serve in lettuce wraps, on sliced cucumbers, or on nori (seaweed) sheets. Add sliced avocado or tomato or any other topping desired.
Egg Salad
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
- 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.
- Using a fork, mash eggs and mix in all ingredients, adding in any optional flavors you desire.
- Add more mayo for a “sticky” version or less for a more "fluffy" texture.
- Serve in lettuce wraps, on sliced cucumbers or on nori (seaweed) sheets. Add sliced avocado or tomato or any other topping desired.