“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.
Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.”
- Ready In:
- 15mins
- Ingredients:
- 8
-
6
boiled eggs
-
1⁄3
cup finely chopped fennel, stalk
-
2 -3
tablespoons chopped fennel leaves
-
2 -4
tablespoons chopped red onions
-
4
tablespoons mayonnaise
-
1 1⁄2
tablespoons white wine vinegar
-
2
teaspoons Dijon mustard
-
salt and pepper
directions
- Chop boiled eggs. Add remaining ingredients.
- Stir until well blended.
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