• 12 hard-boiled eggs, peeled and cut into quarters
• 1 cup celery, chopped
• 1/4 cup avocado oil mayo (or make your own via the recipe in my book)
• 3 tablespoons mustard
• 3 tablespoons dill relish, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon fine sea salt, more to taste
• 1/4 teaspoon cracked black pepper
• 1 tablespoon fresh chives, chopped, optional

Serving options::

• fresh spinach
• fresh Romain lettuce
• Legit Bread
• Canyon Gluten-Free Bread