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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.
Course
Breakfast, Easter
Cuisine
Worldwide
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
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:
570
kcal
|
Carbohydrates:
26
g
|
Protein:
22
g
|
Fat:
38
g
|
Cholesterol:
560
mg
|
Fiber:
1
g
|
Sugar:
5
g