Moroccan Spiced Egg Salad

Serves: 4-6

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