This recipe answers the question of what to do with all those colored eggs once Easter has passed. It’s also nut free, dairy free and vegetarian.
- 6 hard-boiled eggs
- ¼ cup vegan mayonnaise
- ¼ small red onion, finely diced
- 1 tablespoon stone-ground mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- ½ teaspoon celery seed
- Salt and pepper to taste
- 4 slices gluten-free bread
- Lettuce leaves
Chop hard-boiled eggs and add to a bowl with all the other ingredients. Mix just to combine.
Serve on toasted bread with lettuce leaves or other greens.
Nutrition Analysis: 570 cal, 38 g fat, 560 mg chol, 540 mg sodium, 26 g carbs, 1 g fiber, 5 g sugar, 22 g protein.
Johnna Perry is a living foods chef and a certified nutritional education trainer who has celiac disease and eats a plant-based diet. She blogs at InJohnnasKitchen.com.