This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream.
- Peel and dice hard-boiled eggs and place in a medium mixing bowl.
- Whisk together the mustard, cultured cream, olive oil, and vinegar in a small bowl, separate from the eggs.
- Add diced onion and whisked dressing to the diced egg and gently fold in. Season with salt and pepper to taste.
For an egg-free alternative, try our Tofu Paté recipe.