A classic egg salad that's an all time family favorite for lunch time. This is easy to make and goes nice on fresh bread or buns, or served on top of a fresh veggie salad and the whole family will enjoy it.
Fill a large pot with enough water that will cover eggs, and add vinegar (prevents eggs that crack from falling apart and messing up the water). When water is boiling, add eggs. Boil for 12 minutes.
Serve on a fresh salad, gluten free buns or bread with some Old Fashioned Chicken Soup. In a sandwich, this is really nice with a leaf of crispy lettuce and some extra mayo.
This will keep in a well sealed container in the fridge for 2 days max.
Enjoy!
Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged or jarred items are labeled gluten free.