30min · 6 servings - 2 large jicama bulbs (or 2 lbs) - 2 celery stalks - 5 boiled eggs, chopped - ¼ cup mayo - ¼ cup red onion, diced - 1 large dill pickle, diced or 4 pickle spears - 1 tbsp yellow mustard - ½ tbsp powdered sweetener or 2 drops stevia - 1 stalk green onion, sliced - Salt and pepper to taste - Optional Topping: Paprika or cayenne pepper
