Egg Salad with Spinach (#250)

Egg Salad with Spinach (#250)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Vegetarian

Equipment

• - Medium pot
• - Medium bowl
• - Measuring spoons

Ingredients

1. 4 large eggs, hard-boiled and chopped
2. 2 cups spinach, fresh
3. 1 tablespoon mayonnaise
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium bowl, mix chopped eggs with mayonnaise, lemon juice, salt, and pepper.
2. - Toss spinach with the egg salad mixture.
3. - Divide into two bowls and serve fresh.
4. Recipes #251 to #280

Storage

Refrigerate in an airtight container for up to 2 days. Serve cold.

Nutrition

• Calories: 240
• Protein: 14g
• Fat: 18g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A