Portuguese Egg Salad with Cauliflower Bread

Ingredients

• 4 large Eggs
• 2 tablespoons Mayonnaise (soy-free)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Chorizo spice blend (soy-free)
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 4 slices Cauliflower bread
• 1 tablespoon Olive oil

Instructions

1. 1Place the 4 large Eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10-12 minutes. Drain the hot water and immediately cover the eggs with ice water to stop the cooking. Let them cool for at least 5 minutes, then peel and chop them into bite-sized pieces.
2. 2In a medium bowl, combine the chopped eggs, 2 tablespoons of soy-free mayonnaise, 1 teaspoon of Dijon mustard, 1/2 teaspoon of soy-free chorizo spice blend, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
3. 3Gently mix all the ingredients together until the eggs are evenly coated. Taste and add a little more salt or pepper if you think it needs it.
4. 4Lightly brush both sides of the 4 slices of cauliflower bread with 1 tablespoon of olive oil.
5. 5Place the brushed cauliflower bread slices on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until they are golden brown and slightly crisp. Alternatively, you can toast them in a toaster until golden brown.
6. 6Spread the prepared egg salad mixture evenly over the toasted cauliflower bread slices.
7. 7Serve immediately.

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