Egg Salad

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2 Servings

Ingredients:

18 hard-boiled eggs

1/2 purple (red) onion

1/2 cup Greek yoghurt

2 Tb mustard

1 Tb Hot Sauce

2 Tb Worcestershire

1 Tb Curry Powder

1 Tb Paprika

1/2 Pack Stevia (if desired_

1 Tb pickled relish (if desired)

Directions:

Cut eggs in half and remove yolks to a separate bowl.
Discard 9-12 yolks (based on macro requirements).
Mix yolks with all ingredients except onion, making a paste.
Finely slice egg whites and onions and place in a large bowl.
Add egg yolk mixture to egg white-onion mix. Stores extremely well for up to 3 days.

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