Low Carb Asian Egg Salad

Prep Time: 10 Minutes

Cook Time: 120 Minutes

Ready In: 130 Minutes

Servings: 2

Sometimes I add celery, a little splash of sesame oil or some Chinese five spice powder. Cooking time is chilling time.

Ingredients:

4 hard-boiled eggs, peeled and chopped

1/4 cup mayonnaise (enough to moisten)

1/4 cup bamboo shoot, chopped

1/4 cup water chestnut, chopped

1/2 teaspoon ground ginger

Directions:

1. Mix well.
2. Refrigerate for at least two hours before serving.