Mix 2 mashed boiled egg, with celery thinly sliced (< 5 cms) and butter or dairy free spread. Or optional with home made mayo – see recipe from friendly food cookbook.
Season with a a little salt.
Spread over 2 – 3 rice cakes or gluten free dairy free cruskits – crispibreads e.g. Orgran Buckwheat or Quinoa (Keenwah).