Easter Egg Salad with Tremella Mushroom

Ingredients:

• 8 eggs
• 1 tsp Tremella mushroom extract powder
• 1/3 cup veganaise (or mayonnaise)
• 1/4 cup red onion finely chopped
• 1 tsp chives for garnish
• 2 tsp Dijon mustard
• 1 tsp yellow mustard
• 1 tsp lemon juice
• Salt and pepper to taste
• Sprinkle of paprika or chilli flakes

Directions:

1. Gently place the eggs in a large pot and fill with water until eggs are completely submerged. Add 1/2 tsp of salt and bring to a boil then turn the heat down to low and cook for 10 minutes
2. Transfer eggs to a bowl of water and ice and let them cool for 5 minutes
3. Peel eggs and chop them into bite-size pieces or smaller if you prefer
4. Add in all the remaining ingredients (except for chives) and mix together well. Top off with a dash of paprika or chilli flakes and a sprinkle of chives
5. Place over a bed of greens or serve in a wrap or sandwich
6. Enjoy your delicious Easter Egg Salad with Tremella Mushroom!

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