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  • Zinged Up Egg Salad With Stone Ground Mustard

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Main Course Zinged Up Egg Salad with Stone Ground Mustard

Made With: Stone Ground Mustard

Recipe courtesy of Silver Spring Foods, Inc.

  • 1 Love It
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Servings
  • Prep
    5min
  • Total
    15min
  • Servings
    4
Zinged Up Egg Salad with Stone Ground Mustard

Ingredients:

  • 8 hard-boiled large eggs, finely chopped
  • ¼ cup finely chopped fresh chives
  • ½ cup celery, medium dice
  • 2-3 tablespoons mayonnaise or greek yogurt
  • 1 tablespoon coarsely chopped fresh dill
  • 1 tablespoon Silver Spring Stone Ground Mustard
  • 2 teaspoons apple cider vinegar, plus more if needed
  • Sea salt, freshly ground pepper to taste
  • Pumpernickel or cracked wheat sour dough toast
  • Avocado, thinly sliced
  • Italian parsley, finely chopped

Directions:

Watch our "How-To" Video HERE

  1. Mix eggs, chives, celery, mayonnaise or greek yogurt, dill, mustard, and vinegar in a medium bowl until well combined. Season with salt and pepper to taste.
  2. Spoon onto pumpernickel or cracked wheat sourdough toast and top with avocado and garnish with chopped Italian parsley.

Serve & enjoy!

ZINGED UP EGG SALAD WITH STONE GROUND MUSTARD

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