After Easter Egg Salad

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.

Ingredients

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

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.