Egg Salad



  • 3 hard boiled eggs
  • 1-2 Tbsp Homemade Mayonnaise or store bought Vegenaise (soy-free)
  • 1 tsp Dijon mustard
  • 1 Dill pickle – finely chopped (optional)
  • 1 Tbsp red onion – finely chopped (optional)
  • Salt & pepper to taste



Boil eggs in water for 10 minutes and then place in cool water. Once eggs have cooled, peel eggs under running water and place in a bowl. Using a fork, mash eggs and mix in all ingredients, adding in any optional flavors you desire. Add more mayo for a “sticky” version or less for a more "fluffy" texture. Serve in lettuce wraps, on sliced cucumbers or on nori (seaweed) sheets. Add sliced avocado or tomato or any other topping desired.