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Probiotic Egg Salad

This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream. 



  • 12 hard-boiled eggs, cooled
  • 1 teaspoon mustard 
  • 1½ tablespoons sour cream or crème fraîche
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • ¼ cup diced onion
  • Sea salt and pepper


  1. Peel and dice hard-boiled eggs and place in a medium mixing bowl.
  2. Whisk together the mustard, cultured cream, olive oil, and vinegar in a small bowl, separate from the eggs.
  3. Add diced onion and whisked dressing to the diced egg and gently fold in. Season with salt and pepper to taste.

Serve as a sandwich filling on sourdough bread or as a dip for crackers.

For an egg-free alternative, try our Tofu Paté recipe.

Ready for More Cultured Lunch Recipes?

Bowl of egg salad on lettuce leaves with crackers on large plate

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