Egg Salad

I. Love. Egg. Salad.

  • 10 eggs, hard-boiled
  • 1 cup mayonnaise
  • 1 T whole grain mustard
  • 1 T apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp dried dill

Pulse hard-boiled eggs in food processor (or, I just chop them vertically and then diagonally in a hard-boiled egg slicer. Quicker and less clean up). Stir in both mayonnaise, whole grain mustard, and apple cider vinegar. Add salt and dried dill, stir. Refrigerate for at least an hour before serving.

photo 1 (1)

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