You are here

Egg Salad

Egg Salad


  • 3 extra large eggs
  • 1 celery stalk, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon whole-grain or Dijon mustard
  • 1 tablespoon slivered almonds
  • 1 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. 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.


  • Nutritional information does not include optional Armenian low-carb flatbread.

Nutrition Information

Per serving: 290 kcal cal., 20 g fat (5 g sat. fat), 326 mg sodium, 2 g fiber, 2 g sugar, 23 g pro., 131 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment