Paleo Egg Salad

Source: recipes.sparkpeople.com
Course: Lunch
Preperation time: 5min
Cooking Time: 15min
Serves: 3

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Tablespoon(s) Mustard 1 1 1 1 1 1 13 13
1 Dash Black Pepper 0 0 0 0 0 0 0 0
2 Tablespoon(s) Homemade Paleo Mayo 0 0 0 0 5 5 47 47
1 Dash Paprika 0 0 0 0 0 0 0 0
1 Squeeze Lemon Juice 0 0 0 0 0 0 1 1
6 Large(s) Egg(s) 13 13 1 1 11 11 155 155
Total: Approximate Nutrition Info, Per Serving: 14 3 17 217
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Instructions

  1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
  2. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.
  3. Crack and peel each egg, place in a medium mixing bowl. Add the yogurt, a couple generous pinches of pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time.
  4. Stir in the lemon juice and mustard. Taste, and adjust the seasoning - adding more pepper if needed. Sprink with paprika.
Visit recipes.sparkpeople.com for the full instructions.

Notes


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