Paleo Egg Salad

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

Edit My Recipe Print

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

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

4 Tablespoon(s) Mustard

1 1

13 13

1 Dash Black Pepper

0 0

2 Tablespoon(s) Homemade Paleo Mayo

0 0

5 5

47 47

0 0

1 Squeeze Lemon Juice

0 0

1 1

6 Large(s) Egg(s)

13 13

1 1

11 11

155 155

Total: Approximate Nutrition Info, Per Serving:

217

Instructions

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil.
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.
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.
Stir in the lemon juice and mustard. Taste, and adjust the seasoning - adding more pepper if needed. Sprink with paprika.

Customize Your Own Paleo Diet Meal Plan In Minutes

Your favorite paleo recipes at your fingertips so you can:

Paleo Egg Salad