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Egg Salad
Servings 4
Total Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 8 large egg(s) hardboiled, peeled and chopped
- 3 slice(s) bacon cooked and crumbled
- 2 medium onion(s), green diced
- 1/4 cup(s) Paleo mayonnaise
- 2 teaspoon(s) mustard, dijon
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- 1/8 teaspoon(s) garlic powder to taste
- 1/8 teaspoon(s) paprika to taste
- 4 cup(s) spinach or greens, for serving
Instructions
- In a medium bowl, combine all ingredients and stir until well mixed. Serve on a bed of greens. Egg salad will keep in the fridge for up to 3 days.