Easy Egg Salad with Tremella Mushroom (Vegetarian, Dairy Free, Paleo, Gluten Free)
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:
- 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
- Transfer eggs to a bowl of water and ice and let them cool for 5 minutes
- Peel eggs and chop them into bite-size pieces or smaller if you prefer
- 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
- Place over a bed of greens or serve in a wrap or sandwich
- Enjoy your delicious Egg Salad with Tremella Mushroom!
