Delicious Egg Salad Recipe

Cut 6 hard-boiled eggs with a knife and fork until flakey. Dice 1/2 shallot and 1 celery stick (using the heart, the most tender part) very small. In a bowl, combine the flakey eggs, diced shallot, diced celery, 1-2 tsp Maille mustard, 1-3 tbsp Hellman’s olive oil Mayo, a pinch of Emeril’s original seasoning, salt, and pepper. If desired, add roasted red pepper or sautéed peppers for a touch of sweetness. Mix well and let the flavors bloom in the refrigerator for a few hours before serving. Serve over your favorite crackers or gluten-free bread.