Egg salad is a Southern classic and Music City Mustard will take yours to the next level! Bring this with you to your next barbeque or family event and see how fast it's gobbled up!
8 hard-boiled egg whites, chopped
1/4 cup finely chopped fresh chives (or 1 teaspoon onion powder)
1/4 cup finely chopped thyme or rosemary
2 tablespoons mayonnaise
1 tablespoon Music City Mustard (Chef's Fave - Sweet Heat)
1 teaspoon apple cider vinegar
Salt and pepper to taste
Parsley for garnish
Mix together all ingredients in small bowl. Chill for 1 – 2 hours before serving. Serve on lightly toasted white or wheat bread sprinkled with parsley.