I make a good egg salad using two hard boiled eggs. I smush them and add some Dukes Mayo and some grass fed butter. S&P. Ground cayenne pepper, some cumin (ground &/or whole seed), celery seeds, fenugreek.

Today I added a couple of other ingredients and they seemed to work well with the egg salad. Nutritional yeast which may offer a cheesy flavor, and hemp seeds. *I changed my mind later and decided that my basic egg salad was just about right with no further additions.

I’ve also boiled a couple of eggs and carried them with me to Harris Teeter to add to my lunch salad. Once less thing to pay for in weight and I have my egg slicer, since HT is slack about doing the slicing. I told them they would probably waste fewer eggs if they were already chopped up on the bar.

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I made some Chia Seed Pudding with some milk, chia seeds, sweetener, and some cinnamon. I had too much milk so it remained too watery. I plan to make these in the new 4 oz. Ball jars, if the 1/2 C of milk fits. *I just made two of the 4 oz. jars with 1/2 C of milk and 2 TBS chia seeds, and some cinnamon and a little Stevia. It only filled the jar about 2/3rds so enough room to add fruit and then shake up. **No need to shake it up the next day. If you use 1/2 C of milk and add 2 TBS of chia seeds they make a complete gelled desert. Just add some sweetener (stevia) and some pureed fruit (raspberries, blackberries or whole blueberries).

I have tried this with ripe Kiwi fruit & raspberry puree, and I also added some hulled hemp seeds and plain Greek yogurt. The Kiwi is citrusy. The Chia Seeds Pudding is a good little desert.