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Parsley and Green Onion Egg Salad

Parsley and Green Onion Egg Salad
4 eggs
6 Egyptian onion tops
1/2 c. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonaisse
salt, pepper, and paprika to taste

Hardboil the eggs: Place eggs and cold water in a pan and cook on high until the water comes to a boil.  Turn off the heat, put on a lid, and let sit on the eye for 15-20 minutes.

Peel off the eggs shells.  Chop eggs coarsely.  Add chopped Egyptian onion tops, parsley, lemon juice, mayonaisse, salt, pepper, and paprika.  Mix well and serve on Part Whole-Wheat Egg Bread.

Serves 2-3.

From pastured poultry!  If you have your own chickens, use eggs at least a few days old to give them time to develop an air pocket, which makes it easier to peel the shells off.

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