3 hard- boiled eggs, peeled and 2 yolks removed

1/2 tablespoon safflower mayonnaise

3/4 tablespoon prepared mustard

2 tablespoons diced black olives

2 tablespoons diced cucumber

1/2 teaspoon finely chopped red onion (optional)

Pinch of sea salt

2 cups fresh spinach or mixed leafy greens

Chop the egg whites and whole egg. Transfer to a small mixing bowl. Add

the mayonnaise and mustard; stir until well incorporated. Add the black

olives, cucumber, and onion. Sprinkle with sea salt and stir.

Spoon the egg salad over a bed of spinach to serve.