Egg Salad
Prep time: 15 min
Cook time: 30 min
Servings: 10
Ingredients
300 gram Eggs
120 gram avocado mayonnaise, primal kitchen
1/2 tbsp unsweetened spicy ketchup, primal kitchen
1 tbsp green onion
1 tbsp chives
1/2 tbsp lime juice
1/2 tsp himalayan salt
1/2 tsp lemon pepper
100 gram jagdwurst
Directions
Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover, turn off the heat, and let sit for 10-12 minutes.
Carefully transfer the eggs to an ice bath to cool, then peel and chop them roughly.
In a large mixing bowl, combine the chopped eggs with avocado mayonnaise, unsweetened spicy ketchup, and lime juice.
Add in the chopped green onions, chives, Himalayan salt, and lemon pepper. Mix until everything is well combined.
Gently fold in the diced jagdwurst, ensuring it’s spread throughout the salad without over-mixing.
Taste and adjust seasoning as needed, then refrigerate for at least 30 minutes to let the flavors meld.
Serve the egg salad on a bed of greens, in a sandwich, or on crackers for a tasty treat!