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Vegetarian • Gluten free • Makes 3 cups

Produce

1/4 cup Celery
1 tbsp Dill fronds
1/4 cup Red onion

Refrigerated

6 Eggs, large

Condiments

1 tbsp Capers
1 tbsp Dijon mustard
1 tbsp Lemon juice
3 tbsp Mayonnaise

Baking & Spices

1/4 tsp Salt

Oils & Vinegars

3 tsp Olive oil
Katie Bird
Katie Bird • 2 years ago

Scrambled Egg Salad

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