Serves: 2
Total Calories: 354
1. Place eggs in medium saucepan cover with water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop.
2. In small bowl, combine eggs and all remaining ingredients mix well
3. Place a layer of shredded cheese on a plate (sprayed with PAM) and place in the microwave for 2 minutes. Remove and let cool. Spread egg salad on cheese and enjoy.
This Egg Salad Spread recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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