Egg White Salad
- 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.
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