Mom’s Egg Salad
- Author: Cassy
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 to 6 servings 1x
Scale
Ingredients
- 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
- Stir all the egg salad ingredients together until evenly mixed.
- Spoon the salad on a bed of lettuce or between slices of toast.
- Enjoy!