A simple egg salad gets a salty kick from sliced black olives, but if you don’t have any, you can use another variety of olive, jarred capers or minced pickle.
Prep Time: 5 minutes
Cooking Time: 10 minutes to hard-boil eggs
4 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons canned black olives, sliced
¼ cup chopped celery
1 teaspoon sea salt
½ teaspoon black pepper
4 cups baby spinach
Peel hard-boiled eggs and chop into bite-sized pieces.
Gently mix mayonnaise, olives, celery, sea salt and black pepper in a mixing bowl. Fold in chopped eggs until they are coated by the mayonnaise mixture.
Serve between 2 over 2 cups each of baby spinach, storing any leftovers in a glass container in the fridge for 3 days.
Net Carbs: 1