This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream.
INGREDIENTS:
- 12 hard-boiled eggs, cooled
- 1 tsp mustard
- 1 1/2 Tbsp. sour cream or crème fraîche
- 2 tsp. olive oil
- 2 tsp. apple cider vinegar
- 1/4 cup diced onion
- Sea salt and pepper
INSTRUCTIONS:
- Peel and dice hard-boiled eggs and place in a medium mixing bowl.
- Whisk together the mustard, cultured cream, olive oil, and vinegar in a small bowl, separate from the eggs.
- Add diced onion and whisked dressing to the diced egg and gently fold in. Season with salt and pepper to taste.
Serve as a sandwich filling on sourdough bread or as a dip for crackers.
For an egg-free alternative, try our Tofu Paté recipe.
