Gluten Free

After Easter egg salad

This recipe answers the question of what to do with all those colored eggs once Easter has passed. It’s also nut free, dairy free and vegetarian.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Easter
Cuisine Worldwide
Servings 2 sandwiches
Calories 570 kcal

Ingredients
  

  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 red onion small, finely diced
  • 1 tbsp stone-ground mustard
  • 1 tbsp lemon juice
  • 1 tsp dried dill weed
  • 1/2 tsp celery seed
  • salt and pepper to taste
  • 4 slices gluten-free bread
  • lettuce leaves

Instructions
 

  • Chop hard-boiled eggs and add to a bowl with all the other ingredients. Mix just to combine.
  • Serve on toasted bread with lettuce leaves or other greens.

Notes

Recipe from glutenfreeliving.com

Nutrition

Calories: 570kcalCarbohydrates: 26gProtein: 22gFat: 38gCholesterol: 560mgFiber: 1gSugar: 5g
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