Fennel Egg Salad

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 6  boiled eggs
• 1⁄3 cup  finely chopped fennel, stalk
• 2 -3  tablespoons  chopped fennel leaves
• 2 -4  tablespoons  chopped red onions
• 4  tablespoons mayonnaise
• 1 1⁄2 tablespoons white wine vinegar
• 2  teaspoons Dijon mustard
•  salt and pepper

Directions

1. Chop boiled eggs. Add remaining ingredients.
2. Stir until well blended.