- 3/4 cup reduced-fat mayonnaise
- 1/2 cup grated Parmesan cheese
- 12 hard boiled egg whites, cooled and roughly chopped
- 1 teaspoon ground black pepper
- 1/2 red bell pepper, finely diced
- 2 stalks celery, finely diced
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.
- Prep time
- Total Time
In a large mixing bowl, combine the mayonnaise, Parmesan cheese, and black pepper. The dressing will be thick.
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