8 Free Range hard boiled eggs
¼ cup coconut oil mayonnaise
1 teaspoon paprika
1 teaspoon Celery Celtic Sea Salt®
1 teaspoon fresh cracked black pepper
1 teaspoon chopped fresh dill weed
2 tablespoon Dijon style mustard
½ red onion minced
optional ½ teaspoon cayenne pepper, for a little kick
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Celery Salt Egg Salad
Serves 4
Bring a large sauce pan of water to a boil, lower heat to low and gently add eggs one at a time with a ladle. Boil gently for 10-12 minutes. Once eggs are cooked scoop out the eggs and place them into a large bowl of ice water. Peel eggs under cold water.
Chop boiled eggs and set in a large mixing bowl to the side. Mix in a medium sized bowl the mayonnaise, paprika, Celery Celtic Sea Salt®, pepper, dill, mustard, onion and cayenne. Stir the dressing mixture in with the eggs.
Serve cold on bread or with corn chips.
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