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Egg Salad

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Egg Salad (perfect for when you start soft foods)

I made this for when I started on soft foods. Delicious and low carb since I use Duke's mayonaise which has 0 carbs. I don't have a serving size, just eat one tablespoon full and it fills me up. Bring to a boil 6-7 large eggs in a pan with water covering eggs. When boiling begins, turn off stove, remove eggs from heat, put a lid on the pan and let sit 20 minutes. Bring eggs to sink and run cold water over them so peeling will be easier. Dice eggs and place into a bowl. Measure 1 cup of Dukes Mayonaise, 1-2 tablespoons mustard, 1 tablespoon grated onion, 1 teaspoon pickle relish, a dash of salt. Add a dash of cayenne pepper if you want to add some heat. Sprinkle with paprika if desired. Mix with spoon or mixer until blended. Enjoy! I put this on celery for my husband and he loves it!



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