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.
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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