Egg Salad

Egg Salad

Serves 4

6 Tbl Hain Safflower Mayonnaise
2 Tbl Yellow Mustard
½ – 1 tsp sea salt
pepper, to taste
8 free range eggs, boiled, peeled

Mix the first 4 ingredients together to make a dressing. Use an egg slicer to slice the boiled eggs length wise and then slice again side ways. [this gives the salad smaller bits of egg and makes it easier to mix]. Add eggs to the dressing. Serve warm or cold.

By |2018-08-01T11:34:35+00:00August 16th, 2017|Recipes|Comments Off on Egg Salad

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