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Community Recipe
from [Molly15098]
Healthy Egg Salad

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 )

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

Egg Salad

Serves: 1

Prep time: 5 minutes

Cook time: 10 minutes

3 extra-large eggs

1 celery stalk, chopped

1 tablespoon

1 teaspoon of whole-grain or Dijon mustard

1 tablespoon of slivered almonds

Pinch of fresh ground black pepper

Armenian low-carb flatbread (optional)

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.

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.

3. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.

4. Eat as is or serve on a piece of flatbread.

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

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Healthy Egg Salad recipe

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