3 jumbo hard boiled eggs
2-3 German style pickles (sweet dills)
1/2 med.-lg. Vidalia onion
2-3 big spoonfuls of basil pesto
a tablespoon or two of seedy brown mustard
enough mayonnaise to hold everything together
salt and lots of fresh ground black pepper
This can be spread on flatbread crackers - like I did for lunch today, in pita pocket bread, on plain-smushey white, rye, or sprouted grain bread, or used to stuff a hollowed out tomato. Mmmmm. . .it's really good! . .Lin
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