View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/egg_salad

Egg Salad

This Egg Salad is low in saturated fat, easy to prepare and delicious. Make it before you go to work and take it with you for breakfast or to ward off those midday munchies. Recipe from David Kirsch.

Serves: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

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

Ingredients

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
Pinch of fresh ground black pepper
Armenian low-carb flatbread (optional)

Directions

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.