April 23, 2009

Egg Salad

Serves: 1

Prep time: 5 minutes

Cook time: 10 minutes

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)

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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