Splendor Garden’s Egg Salad Sandwiches

Ingredients

• 8 eggs
• 1/2 cup vegeinaise or mayonnaise
• 1 tsp prepared mustard
• 1/4 to 1/2 package of Splendor Garden Organic Onion Dip Mix
• 1/4 cup chopped green onion
• salt and pepper to taste

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the vegeinaise, mustard and green onion. Season with salt and pepper. Stir and serve on your favorite bread or crackers.