UCAN DEVILED EGG SALAD

UCAN DEVILED EGG SALAD

INGREDIENTS

  • 2 hard boiled eggs
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons light sour cream
  • 1⁄2 Scoop Plain UCAN SuperStarch
  • 1⁄8- 1⁄4 Teaspoon of paprika, to taste
  • 2 Tablespoons chopped white onion
  • Salt and pepper to taste

DIRECTIONS

  • In a bowl, mash together hard boiled eggs, mustard, and sour cream
  • Once evenly mashed, sprinkle 1⁄2 scoop of Plain UCAN into the mixture. Follow with paprika and onion. Fold over with a fork and mix well.
  • Add salt and pepper to taste
  • Some like it hot: if you prefer spicy food, sprinkle in cayenne pepper or a few drops of your favorite hot sauce.
  • Bon Appetit!
  • Eat UCAN Deviled Egg Salad with a fork right away, or let stand in fridge for 5 minutes to cool off
  • Sandwich option: spoon UCAN Deviled Egg Salad between two slices of multigrain bread with a slice of tomato and romaine lettuce.

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