Egg Salad

Directions

1. Place the eggs in a saucepan with cold water; fill with water until the eggs are immersed.
2. Bring the water to a boil, and gently boil for about 12 minutes.
3. When finished boiling, immerse the eggs in ice cold water to stop boiling them.
4. Let the eggs cool while you prepare the mayonnaise.
5. Peel the shells off the hard-boiled eggs. I find tapping the bottom of the egg on the counter makes a good enough crack to then peel the shell off.
6. In a mixing bowl, add the eggs, and mash the eggs until they break up into small pieces.
7. Add all the remaining ingredients and blend well. Add sea salt and pepper to taste.
8. Store in the refrigerator for a few days.
9. Enjoy on gluten free bread

Notes

See Mayonnaise recipe here https://comfybelly.com/2009/02/homemade-mayonnaise/

Credit: comfybelly.com