Egg Salad

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

1/3 of Recipe

SERVINGS PER RECIPE

3

382

23

5

30

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 1/2 cup red bell pepper (chopped)

  • 1/4 teaspoon tabasco

  • 12 eggs

  • 1/4 cup green onion (chopped)

  • 1/2 cup celery (chopped)

  • 1/2 teaspoon paprika

  • 1/2 teaspoon black pepper

  • 2 tablespoons dijon mustard

  • 1/4 cup primal kitchen mayonnaise

  • 1 tablespoon vinegar

  1. Place eggs in a sauce pan.

  2. Completely cover the eggs with water.

  3. Cover the pan and set to a boil.

  4. Once boiling, continue to boil for around 7 minutes.

  5. Carefully transfer eggs to a bowl of cold water.

  6. Once cool, start peeling eggs and setting aside but make sure to not leave any shells.

  7. Once peeled, chop up eggs in a bowl.

  8. In that same bowl, add and mix green onions, celery, and red peppers.

  9. In a separate bowl, add and mix mayo, dijon, vinegar, and tabasco.

  10. Add and mix mayo mixture into other bowl with eggs, green onions, etc.

  11. Add and mix in black pepper and paprika.

  12. Evenly divide recipe into 4 servings to come as close as possible to the given macros.