Egg Salad

6 hard boiled eggs
1/4 cup sweet onion, finely chopped
1 tbsp yellow mustard, GAPS legal
1/4 - 1/2 cup mayo
1 tbsp fresh dill, finely chopped (I keep some frozen)
1/4 - 1/2 tsp unprocessed salt
1/4 tsp ground black pepper

Mash the eggs in a bowl. I use a pastry cutter.
Add the rest of the ingredients, starting with 1/4 cup mayo and 1/4 tsp salt. Mix it up and add more mayo and salt if needed.

Serve on coconut flour pancakes, inside halved bell peppers, or lettuce leaves.

No comments:

Post a Comment