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Deviled Egg Salad Recipe
Macros per serving:
• 245 Calories
• 20g of Fat
• 13g of Protein
• 1g of Net Carbs
12 large eggs
6 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon hot sauce (optional)
1/2 teaspoon paprika
1 medium medium stalk celery (diced)
1/2 small red pepper (diced)
2 green onions (sliced thin)
salt and pepper
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Place the eggs in a large saucepan and cover with cold water.
Bring the water to boil then remove from heat and let rest, covered, for 10 minutes.
Rinse the eggs under cold water then let cool. Peel and chop the eggs when cooled.
Whisk together the mayonnaise, mustard, cider vinegar, hot sauce, and paprika in a medium bowl.
Toss in the chopped eggs along with the celery, red pepper, and green onion.
Season with salt and pepper to taste then chill until ready to serve.
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