Egg Salad

Serves: 4-6

Ingredients
8 eggs
2 tbsp whole grain mustard
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
1 tsp chopped chives (you can use dried chives)
1/2 chopped green onions (chopped finely)

Directions:
In a large non reactive pot cover eggs with cold water. Bring to a boil and then remove from heat and let stand in the hot water for 10 minutes. When cooled peel the shells off the eggs and chop finely with either a fork. Add the rest of the ingredients, mix well and place in refrigerator. This can be served at room temperature or cold. Store in glass container for up to one week in the refrigerator.