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After Easter Egg Salad
Author
Johnna
Ingredients
6
hard boiled eggs
1/4
cup
vegan mayonnaise
1/4
small red onion
, finely diced
1
T
. stone ground mustard
1
T
. lemon juice
1
t
. dried dill weed
1/2
t
. celery seed
salt and pepper to taste
4
slices
gluten-free bread
lettuce leaves
Instructions
Chop hard boiled eggs and add to bowl with all other ingredients. Mix just to combine.
Serve on toasted bread with lettuce leaves or other greens between the egg salad and bread. Makes two generous sandwiches.