Egg Salad

Ingredients:

1/3 cup of finely minced white onion
1⁄2 cup of mayonnaise
12 large eggs
1-teaspoon salt
1⁄2-teaspoon ground mustard
2 tablespoons melted butter
1-teaspoon black pepper

Instructions:

1. Place eggs in a pot of water. Let this boil for 10 minutes,
pour the water from the pot, and replace it with cold water.
Let the eggs sit in the water for 2 to 3 minutes.

2. Take out the eggs and peel them. Using an egg slicer, chop
the eggs into 1⁄4-inch pieces. Add the remaining ingredients
and refrigerate until ready to serve.
 
Total carbs: 1g