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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Egg Salad
2. Serves: 1
3. Prep time: 5 minutes
4. Cook time: 10 minutes
5. extra-large eggs
6. celery stalk, chopped
7. tablespoon
8. teaspoon of whole-grain or Dijon mustard
9. tablespoon of slivered almonds
10. Pinch of fresh ground black pepper
11. Armenian low-carb flatbread (optional)
12. 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.
13. 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.
14. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
15. Eat as is or serve on a piece of flatbread.
16. 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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