Moroccan Spiced Egg Salad
Time: 20 minutes
8 eggs, hard boiled and peeled
1/2 - 3/4 cup mayonnaise
1 Tbsp Dijon mustard
2 tsp salt
1 Tbsp seasoned rice wine vinegar
1 tsp This Little Goat Went to Morocco Spice Mix
1 tbsp shallot, minced (optional)
3-4 Tbsp fresh dill, minced
Dice eggs, or push through cooling rack with square holes.
Mix gently with 1/2 cup mayonnaise, mustard, salt, vinegar, Morocco Spice, shallot, and 3 Tbsp dill.
Refrigerate for 30 at least minutes for flavors to meld, or up to overnight.
Before serving, adjust seasoning to taste with additional mayonnaise, salt, dill, and vinegar