Peel and chop six chilled hard-boiled eggs, or combine some of the chopped eggs with fully cooked leftover chicken or turkey until you have two cups total protein. Keep the pieces bite-sized and similar in size.

Drain 1/2 cup sauerkraut thoroughly; the cabbage should remain moist but should not drip when lifted. Finely dice 1/2 sweet onion. Thinly slice celery if using it.

Add the chopped eggs or poultry, sauerkraut, onion and 4 tablespoons completed homemade Full GAPS mayonnaise to a mixing bowl. Fold from the bottom until the ingredients are lightly coated and remain distinct.

Check the texture. The salad should hold on a spoon, with egg/protein pieces, onion and sauerkraut still visible. Add extra mayonnaise a teaspoon at a time only if needed. Fold in optional soaked-and-dried chopped pecans, additive-free sliced black olives or celery.

Taste a forkful and serve in lettuce leaves or in a bowl.