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Egg Salad
2 Servings
Ingredients:
18 hard-boiled eggs
1/2 purple (red) onion
1/2 cup Greek yoghurt
2 Tb mustard
1 Tb Hot Sauce
2 Tb Worcestershire
1 Tb Curry Powder
1 Tb Paprika
1/2 Pack Stevia (if desired_
1 Tb pickled relish (if desired)
Directions:
- Cut eggs in half and remove yolks to a separate bowl.
- Discard 9-12 yolks (based on macro requirements).
- Mix yolks with all ingredients except onion, making a paste.
- Finely slice egg whites and onions and place in a large bowl.
- Add egg yolk mixture to egg white-onion mix. Stores extremely well for up to 3 days.
