Egg Salad

Easter is almost here and this is a delicious way to use up all of those hard boiled eggs. The combination of spicy mustard and herb seasoning is irresistible. And such a nice change from the salt laden mayo fests of old. A lovely salad without mayonnaise. Without salt. Without GUILT. Hooray!

Serves 4.


8 eggs
2 T. Westbrae Natural No Salt Added Stoneground Mustard (available at Whole Foods markets)
2 T. olive oil
1/2 t. dried herb de Provence
1/2 t. freshly ground black pepper


Place eggs in a large saucepan and add enough water to cover. Bring to a boil over high heat and continue boiling 12-15 minutes. Remove from heat and allow to cool. Carefully crack and peel eggs, then chop coarsely. Place eggs in a mixing bowl, add mustard, oil, herb de Provence and pepper and mix well. Serve chilled or at room temperature. Nice served over greens with fresh veggies or as a sandwich filling.

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