Egg White Salad

Recipe from

Real Simple


3 eggs
1 plum tomato, diced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper


Place the eggs in a small saucepan. Fill with enough cold water to cover them by 3 inches. Bring to a boil. Cover and remove from heat. Let stand for 15 minutes.

Remove the eggs to a bowl of ice water to cool. Peel the eggs. Chop the whites only, saving the yolks for another use.

In a small bowl, combine the egg whites, tomato, parsley, oil, and pepper. Serve with crackers.


February 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note