This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!
Ingredients
- 6 hard boiled eggs (peeled and chopped)
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped red onion
- 1/4 teaspoon kosher salt
- fresh black pepper (to taste)
- 1/8 teaspoon sweet paprika (for garnish)
- chopped chives (for garnish)
Instructions
- Combine all the ingredients and refrigerate until ready to eat.
Serving: 1/2 cup, Calories: 185kcal, Carbohydrates: 1g, Protein: 9.5g, Fat: 15.5g, Saturated Fat: 3.5g, Cholesterol: 282mg, Sodium: 215.5mg, Sugar: 2gWW Points Plus: 5
