Egg Salad Kids Love!

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Burner: Medium to high heat
Pans: Medium sauce pan

6 Eggs, free-range
Fill ¾ of pan with water. Carefully place eggs into water. Gently boil for 20 minutes. Remove from hot water. Cool in cold water. Mash hard boiled eggs in a bowl until all are very little pieces.

3 Tbsp Mayonnaise (Veganaise is the best)
¼ cup pine nuts
¼ cup Parmesan cheese, grated
¼ tsp dried mustard (optional)
½ tsp parsley flakes, non-irradiated
Thoroughly mix into eggs. Serve on crackers or bread.

Options:
Add finely chopped celery and/or onion, sesame seeds
Replace pine nuts with slivered almonds
Add lettuce to sandwich

3 Naturally Sourced Colors: yellow, white, green
5+ Food Groups: eggs, EFAs, nuts, dairy, vegetables (Option: seeds)

”Eat God-made food for your God-made body.”