Ingredients 6 Hard Boiled Eggs
1/4 cup Paleo Lime Mayo
1 heaping tsp Yellow Mustard
1/4 tsp Sea Salt
3-4 Baby Dill Pickles (no added sugar)
Black Pepper, to taste (optional)
Smoked Paprika, for garnish (optional)
Assemble Egg Salad
Peel the eggs and rinse them. Using either an egg slicer or your awesome knife skills, slice and dice the eggs into little pieces. Add to a mixing bowl. Using a chopper or more knife skills, chop up the pickles into a relish. Add to the eggs. Add in the mayo, mustard, salt, and black pepper (if using). Take a fork and mash it all together, making sure to break up any large pieces of egg. Refrigerate until ready to eat (up to 1 week) or eat right away. Garnish with a sprinkle of smoked paprika (not required but always a good flavor booster).
Read more at: http://www.ourpaleolife.com/recipe/easy-egg-salad/
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