1 celery stalk, thinly sliced
1 carrot, finely chopped or thinly sliced
1/4 of medium red onion, finely diced
1/2 Herbs de Provence
1/2 tsp of red pepper flakes
salt and pepper
In medium saucepan, put in eggs and cover with water. Add a pinch of salt. Bring to a boil. Once eggs, reach a boil, turn stove off, cover and remove from heat for 11 minutes. Drain and cool.
Peel eggs. Use fork or food chopper to mash. Add celery, carrot, onion, Herbs de Provence and red pepper flakes. Add Veganaise and mix thoroughly. Salt and pepper to taste.