Paleo Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
6 large eggs1-2 tablespoons Greek yogurtDash pepperA tiny squeeze of lemon juiceDash Paprika4 tsp yellow mustard
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.
Number of Servings: 3
Recipe submitted by SparkPeople user JBRANNON001.
Stir in the lemon juice and mustard. Taste, and adjust the seasoning - adding more pepper if needed. Sprink with paprika.
Number of Servings: 3
Recipe submitted by SparkPeople user JBRANNON001.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 12.5 g
- Cholesterol: 495.0 mg
- Sodium: 229.4 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.5 g
- Protein: 17.4 g
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