For the hard boiled eggs:

• Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
• Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

• Roughly chop all hardboiled eggs and place into a large mixing bowl.
• In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
• Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

• Preheat oven to 400° F. and line a baking sheet with parchment paper.
• Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
• Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
• Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
• While the sprouts are baking, cut open the pomegranate and remove the seeds
• To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

For the Dijon dressing:

• Whisk all ingredients together in a small bowl.
• When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
• Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!