Parm and Pepper Egg White Salad
I loosely translated the Italian classic cacio e pepe to a colorful egg white salad that is terrific served with peppery arugula on a toasted whole wheat English muffin. This low-calorie protein-packed lunch will keep you energized for hours.
About This Recipe
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
 Serving(s)
Amount Per Serving
Calories: 144
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 625 mg
Total Carbohydrate: 9 g
Dietary Fiber: 1 g
Protein: 15 g
Sugars:
INGREDIENTS
-
3/4
cup(s)
mayonnaise, reduced-fat
-
1/2
cup(s)
cheese, Parmesan, finely grated
-
1
teaspoon
pepper, black ground, (see Notes)
-
12
large
egg(s), hard boiled, (see Notes), cooled, yolks removed, whites roughly chopped
-
1/2
large
pepper(s), red, bell, seeded and finely diced
-
2
stalk(s)
celery, finely diced
PREPARATION
1. In a large mixing bowl, combine the mayonnaise, Parmesan cheese, and black pepper. The dressing will be thick.
2. Add the chopped egg whites, bell pepper, and celery, and stir to evenly coat with the dressing.
Notes: If you prefer less black pepper, start with only ½ teaspoon and increase to taste.
To make perfect hard-boiled eggs: Place the eggs in a large pot and cover with cold water by at least 1 inch. Bring the water to a rolling boil over medium-high heat. Once the water boils, remove the pot from the heat, cover it with a tight-fitting lid, and let it stand for 15 minutes. Rinse the eggs under cold water until cool to the touch, and they’re ready to peel.
Serves 4. Serving Size: 1¼ cups
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