Creamy Egg Salad with Chicken

In a pot, bring water to a boil. Boil the eggs for approx. 8 minutes. Shock with cold water, peel, cut into eighths, take out the yolk and put into a bowl. Put the egg whites into a second bowl.

• 3 Eggs (~ 5.8 oz)

Finely chop the onion and add into the bowl with the egg whites.

• ½ Onion, red (~ 1.5 oz)

Add the canola oil, vinegar, mustard, salt, pepper, honey and paprika into the bowl with the yolk and mix well with a fork.

• 1 tsp Canola oil
• 1 Tbsp White wine vinegar
• 1 tsp Yellow mustard
• Salt
• Black pepper
• ¾ tsp Honey
• ½ tsp Sweet paprika, ground

Finely chop the chives, dice the chicken and mix with the yolk mix. Add it into the bowl with the egg whits and mix well. Serve with the bun.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 1.8 oz Roasted chicken breast, sliced
• 1 Dinner roll (~ 2.1 oz)

Enjoy your meal!