Heavenly Deviled Egg Salad

I adapted this recipe from one I found in Celebrate Cookbook by Sheila Lukins. I love her deviled eggs and make them every year at Easter. This modified recipe allows you to enjoy this vegetarian delight for lunch or as a snack.

4 hard boiled eggs
1/2 tsp. Dijon mustard
2 dashes of Tabasco
1 tsp. finely chopped fresh tarragon leaves (or 1/2 tsp dried tarragon)
2 tsp. finely chopped fresh chives (or 1 tsp dried chives) plus a little for garnish
2 T. Vegenaise
Salt and pepper to taste


Peel and lightly mash the eggs. Stir in vegenaise and Dijon mustard.
Then add tarragon, chives, salt and pepper.
Spoon 1/2 mixture onto a sandwich or spoon over crackers for a little healthy snack. Yummy!

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