This is a recipe that I’ve created over the years. I’ll substitute whatever kind of pepper I have around, but today it happened to be green peppers. I like my egg salad on the gooey side, so I use 1 cup of mayonnaise, but if you aren’t a huge mayo fan, you may want to use less.
2 or 3 organic green onions, sliced (about ½ cup)
1 large organic carrot, shredded (about ½ cup)
½ small organic green pepper, finely diced (about ½ cup)
2 stalks of organic celery, thinly sliced (about ¾ cup)
12 organic hard-boiled eggs, peeled and diced
½ teaspoon organic black pepper
2 tablespoons organic GF Dijon mustard
3/4 to 1 cup organic GF mayonnaise (depending on preference)
Combine all ingredients in a bowl and stir. Makes about 7 cups of egg salad. Serve with your favorite crackers or bread, or for a low carb alternative, serve on a bed of lettuce.