Egg Salad

INGREDIENTS  

  • 8 Hard Boiled Eggs, chopped

  • ¼ cup Mayo

  • 1 Tablespoon Dijon Mustard

  • 2 Tablespoon Red Onion, diced

  • 1 Tablespoon Fresh Chives or green onion, chopped

  • 1 Tablespoon Fresh Dill, chopped
    OR 1 Teaspoon dried dill (optional)

  • ¼ tsp Salt

  • ¼ tsp Pepper

INSTRUCTIONS 

  • Add the chopped hardboiled eggs and remaining ingredients to a large bowl and mix to combine. Taste and add seasoning as needed.

  • Serving suggestions: Enjoy an egg salad sandwich topped with microgreens. Or enjoy egg salad on a bed of lettuce or microgreens.

  • Can stay fresh in the fridge for 3-5 days in an airtight container

Recipe adapted from thebetterblondie