Description
This egg salad recipe is high in protein, low in carbs, and perfect for a quick, make-ahead lunch or breakfast.
Yield: 4servings | Serving Size: 1/2 cup
Ingredients
6hard boiled eggs, peeled and chopped
3tablespoonsmayonnaise
1teaspoonfinely chopped red onion
1/8teaspoonkosher salt
fresh black pepper, to taste
1/8teaspoonsweet paprika, for garnish
chopped chives, for garnish
Instructions
- Combine all the ingredients and refrigerate until ready to eat.
Last Step:
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