Delicious low-carb egg salad for sandwiches

– 8 eggs
– 1 teaspoon prepared yellow mustard
– 1/2 cup mayonnaise
– 1/4 cup chopped green onion
– 1/4 teaspoon paprika
– salt and pepper to taste

Put egg in one saucepan and cover it with cold water. Bring the water to a boil and then immediately remove from the heat. Cover and let the eggs stand in hot water for about 10 to 12 minutes. Then remove from hot water and cool and then peel and chop.
Put the chopped eggs in one bowl, and stir into the green onion, mustard and mayonnaise. At the end season with pepper, salt and paprika. Mix well and serve on the favorite bread or crackers.

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