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- 5 large hard boiled eggs, cooled and shelled
- 1-2 tablespoons grapeseed oil vegenaise
- 1 tablespoon dijon mustard
- cup minced parsley
- cup (very finely) diced celery
- 1 teaspoon minced shallots
- teaspoon celtic sea salt
- teaspoon pepper
- paprika for garnish
Directions:View on Elana's Pantry
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