ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Egg White Salad

Yield Makes 1 serving

Ingredients

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

How to Make It

  1. 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.