low carb : egg salad

Makes: 3 servings



  1. Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch.

  2. Bring to a boil for ten minutes.

  3. Remove from heat and cool.

  4. Peel the eggs under cold running water.

  5. Add the eggs to a food processor or magic bullet and pulse until chopped. (Hand chop if you prefer larger pieces.)

  6. Stir in the mayonnaise, mustard, lemon juice and salt and pepper.

  7. Taste and adjust as necessary.

Serving: 1 portion (1/2 cup)

Net Carbs: 1g

Fat: 19g

Protein: 13g