Egg Salad
Egg Salad

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 1
  • Start to Finish: less than 30 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 290kcal
  • 326mg Sodium
  • 4g Carbs
  • 2g Fiber
  • 20g Fat
  • 5g Saturated Fat
  • 2g Sugars
  • 23g Protein
  • 131mg Calcium
  • 4mg Iron
290kcal 326mg 4g2g20g2g23g5g
This egg salad recipe is low in saturated fat, easy to whip up, and delicious.


  • 3 extra large eggs
  • 1 celery stalk, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon of whole-grain or Dijon mustard
  • 1 tablespoon of slivered almonds
  • 1 pinch of fresh ground black pepper
  • Armenian low-carb flatbread (optional)



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. Remove from stove, drain water and run cold water over eggs. Peel eggs, discarding two of the yolks. Place whole egg and the two whites in a bowl. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix. Eat as is or serve on a piece of flatbread.


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