Classic egg salad recipe substituting mayonnaise with our superior Mayu. With five simple ingredients plus salt & pepper you’re off and running with a quick, protein-rich side dish. To take it one step further one could replace the eggs to make it a vegan dish and we intend to do just that. Stay tuned!
Ingredients
- 6 eggs (soft or hard boiled)
- 1/4 to 1/3 cup Mayu dressing
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 to 1/3 cup green onions (chopped)
- salt & pepper to taste
Directions
- Place eggs in a saucepan, cover completely with cold water and bring it to a rolling boil.
- Set your timer according to preference: 4 to 5 minutes for a soft boil, 8 to 10 minutes for hard boil.
- As soon as your time goes off immediately remove eggs from the water with a slotted spoon and place in a prepared ice bath to halt the cooking process.
- Once cool, peel and roughly chop the eggs.
- In a medium bowl, whip together the remaining ingredients.
- Stir in the chopped eggs and season to taste with salt and pepper.