Serves 2

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

Ingredients:
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

Instructions:

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.

Enjoy!

Calories: 266
Carbs: 3
Net Carbs: 1
Protein: 14
Fat: 23