When I was doing my weekly grocery shop last week I noticed a new item at our local grocery store – local eggs from free range, grass fed chicken. Yum! Here’s what I did with them today…
Ingredients:
4 hard boiled eggs*
1 dill pickle, diced
1 slice red onion, diced
1 celery stalk, diced
1 T dijon mustard
1 T vegenaise soy-free mayo
S&P to taste
Instructions:
- Fill a small pan with water, put the four eggs in the water, turn on to high. When the water begins to boil set a timer for 5 minutes. When the timer goes off drain the hot water and cover the eggs with cold water. When cool enough to hold, peel the eggs. (Note: the fresher the eggs, the smaller the pieces of the shell comes off.)
- In a bowl combine pickle, onion, celery, mustard, and mayo.
- Mash eggs in a bowl with a fork. Combine with veggie & dressing mixture.
- Enjoy on buttered toast, roll into lettuce pieces, or serve on a bed of greens with a drizzle of vinegar and oil.
*To make this egg-free you could substitute the eggs with a 400 ml can of chickpeas, drain and rinse, then chop them up in a food processor till chunky, but not smooth. Use vegenaise for mayo.
Plum Hill 