#lategram #breakfast #protein #lchf #healthychoices #eggs #longonisa #longonizza #filipino #chorizo #linguisa #filipinobreakfast #snowpealeaveswithgarlic #minusrice #norice #foodporn #foodieeats #madeinmykitchen #cookedinmykitchen #eatthisofftheskillet
I decided to make this recipe after picking up a jar of Primal Kitchen Mayo over at Thrive Market. I’ve been meaning to whip up some deviled eggs, based on the smoky version at Lockhart Smokehouse. But this egg salad gives you more bang for buck–minus the smokiness. The ghost pepper chili flakes that I got from Trader Joe’s really gives this egg salad bite. Despite that it’s paleo/primal, the egg salad passed the taste test at home.
- 4 Extra Large Grade A Eggs, hard boiled
- 8 Jumbo Grade A Eggs, hard boiled
- 1 oz., Greek Yogurt
- 5 Tablespoon, Primal Kitchen Mayonnaise Made W/avocado Oil
- 1 tbsp, Spices, garlic powder
- 2 tsp(s), Spices, chili powder
- 2 tsp, ground, Spices, pepper, black
- dash of sea salt
I really needed to do something with a bag of frozen broccoli cuts (not the tasty florets kind) stashed away in my freezer. Here’s a protein-packed and Primal-friendly breakfast and snack that I made with those cuts, courtesy of SkinnyTaste by way of MyFitnessPal’s blog.
I originally projected 8 whole eggs for this recipe, but realized I didn’t have enough egg mix to fill all 12 cups to the brim. (This was before I realized that the mix would rise as it cooked.) I didn’t whip the mix enough to let air in so I anticipated that there would be very little rise.