Eggy Salad

Ingredients: 

  • 8 large eggs

  • 1/4 cup Vegan mayonnaise

  • ¼ cup dill minced

  • 2 tbsp chives minced

  • 2 tbsp dijon mustard

  • 1/2 tsp salt

  • ¼ tsp pepper

  • 4 sticks of diced celery

  • wedge of lemon juice


Instructions: 

  1. Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.

  2. Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, dijon mustard, lemon juice, celery, salt and pepper. Mix well. Spread on GF bread or use with your favorite GF cracker


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Emily Cox