6 Tbl Hain Safflower Mayonnaise
2 Tbl Yellow Mustard
½ – 1 tsp sea salt
pepper, to taste
8 free range eggs, boiled, peeled
Mix the first 4 ingredients together to make a dressing. Use an egg slicer to slice the boiled eggs length wise and then slice again side ways. [this gives the salad smaller bits of egg and makes it easier to mix]. Add eggs to the dressing. Serve warm or cold.