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 |2018-05-01T12:18:06+00:00August 16th, 2017|Recipes|0 Comments

About the Author: