Low Carb Asian Egg Salad - cooking recipe

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

Preparation

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