Easy Egg Salad

Easy egg salad served on gluten free Wasa crackers with grapes

Ingredients

• 2 pasture raised eggs

• 1 Tbsp organic mayonnaise

• 1 tsp dijon mustard

• pinch fresh dill

• salt + pepper to taste

Directions

1. Gently place eggs in a small pot, fill with water until eggs are covered and place a lid on top. Bring eggs to a boil over high heat (~5mins). When the water begins to boil, turn the heat off. Set a timer for 3 minutes, and keep the lid on the pot. Drain water and place eggs in cold water (can add ice cubes to a bowl) to stop the cooking process. Peel eggs after they’ve cooled.

2. In a small bowl, mash peeled eggs.

3. Add in mayo, mustard and dill.

4. Stir to combine

5. Salt and pepper to taste