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Prep time: 10 min
1 serving: 3 eggs: Carb: 6g, Protein: 18g, Fat: 25g / 4 eggs: 6g, 24g, 35g

So easy and so delicious. This is a great option for lunch or an easy dinner. If the fully made version is too messy to take to work for lunch, keep the yolk mixture in a separate small lunch container and assemble the eggs and yolks at mealtime. 

• 3-4 eggs
• 2 TB mayonnaise or vegenaise
• 1/2 tsp mustard
• salt and pepper to taste
• 1/2 cup carrots (or substitute any vegetable sticks)

Boil eggs for about 10 minutes, cool, peel under cold water and cut in half.  Scoop out the yolks into a bowl, mash with a fork and add mayonnaise/vegenaise, mustard, salt and pepper. Fill each egg with the yolk mixture, assemble on plate with carrots and enjoy!