Classic Egg Salad

Ingredients:

• 6 eggs (room temp.) *quickest way to do this is place eggs in bowl of lukewarm/room temp. water for 10 min.

• 1/2 red onion (diced)

• 3 tbsp chives (diced)

• handful parsley (chopped)

• 1 tbsp dijon mustard

• 4 tbsp mayo

• juice of 1/2 lemon

• salt to taste

• 6 sweet peppers or handful of Top Seedz Crackers or Ella’s Flats

Method:

1. Bring medium pot of water to a boil. Turn heat to low-med. Use slotted spoon to gently place eggs in pot and boil uncovered for 2 min.

2. After 2 min., cover pot, and turn heat off. Set timer for 8 min.

3. Next transfer eggs to ice water bath and cool for 10 min.

4. While eggs are cooking and cooling, chop vegetables and herbs, and place in mixing bowl along with dijon and mayo

5. Once eggs are cooled, peel and slice into quarters then add to bowl with other ingredients. Use fork to smash eggs and combine ingredients to desired texture.

6. Then squeeze with lemon juice and add pinch of sea salt if desired and stir to mix.

7. Scoop with halved sweet peppers or seed crackers and enjoy!