Classic Egg Salad

  • 6 large eggs
  • 3 tbsp paleo mayo
  • 2 celery stalks, chopped
  • 1/2 bunch chives, chopped
  • a squeeze of lemon juice
  • sea salt and freshly ground pepper to taste
  1. For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil.
  2. When the water boils, cover the pot, turn of the heat and let stand for exactly seven minutes.
  3. After seven minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.
  4. Peel the eggs and place them in a bowl with the mayo and mash together with a fork.
  5. Season with salt and paper and add the celery, chives, and the lemon juice.
  6. Adjust the seasoning, if necessary.

recipe and photo – paleoleap.com

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