Healthy Egg Salad

Healthy egg salad - without the mayo and without the guilt! Nutrition score per serving: 173 calories, 52% fat (10 g; 2 g saturated fat), 11% carbs (5 g), 39% protein (17 g), 2 g fiber, 29 mg calcium, 1 mg iron, 327 mg sodium

Yield: 1 serving ( Serving Size: 1 )
Community Recipe from

Ingredients

  • 3 whole(s) extra-large eggs hard-boiled
  • 1 stalk(s) celery chopped
  • 1 tablespoon(s) fresh Italian parsley chopped
  • 1 tablespoon(s) almonds slivered
  • 1 pinch(s) black pepper ground

Preparation

  1. Egg Salad
  2. Serves: 1
  3. Prep time: 5 minutes
  4. Cook time: 10 minutes

  5. 3 extra-large eggs
  6. 1 celery stalk, chopped
  7. 1 tablespoon
  8. 1 teaspoon of whole-grain or Dijon mustard
  9. 1 tablespoon of slivered almonds
  10. Pinch of fresh ground black pepper
  11. Armenian low-carb flatbread (optional)

  12. 1. Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, cover the pot and let it sit on the hot burner for 8 minutes.
  13. 2. Remove from stove, drain water and run cold water over eggs. Peel eggs, discarding two of the yolks. Place the whole egg and the two whites in a bowl.
  14. 3. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
  15. 4. Eat as is or serve on a piece of flatbread.

  16. Nutrition score per serving: 173 calories, 52% fat (10 g; 2 g saturated fat), 11% carbs (5 g), 39% protein (17 g), 2 g fiber, 29 mg calcium, 1 mg iron, 327 mg sodium
January 2013

This recipe is a personal recipe added by Molly15098 and has not been tested or endorsed by MyRecipes.

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