Classic Egg Salad with Bio Farm Pasture-Raised Eggs

Ingredients:

• 6 Bio Farm pasture-raised eggs
• 3 tbsp mayonnaise (use good quality or homemade)
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or fresh lemon juice
• 1 tbsp finely chopped red onion or chives
• 1 tbsp chopped fresh dill or parsley (optional)
• Salt and pepper to taste
• Optional: a pinch of paprika or celery seed

Instructions:

1. Boil the eggs:
   Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10 minutes. Transfer to cold water to cool, then peel.
2. Chop the eggs:
   Roughly chop the peeled eggs and place in a bowl.
3. Mix it up:
   Add mayo, mustard, vinegar or lemon juice, onion or chives, and herbs if using. Stir to combine. Season with salt, pepper, and optional spices to taste.
4. Serve:
   Enjoy on sourdough toast, as a sandwich, in lettuce wraps, or with crackers and fresh veggies.