Directions:
- Egg Salad
- Serves: 1
- Prep time: 5 minutes
- Cook time: 10 minutes
- Extra-large eggs
- Celery stalk, chopped
- Tablespoon
- Teaspoon of whole-grain or Dijon mustard
- Tablespoon of slivered almonds
- Pinch of fresh ground black pepper
- Armenian low-carb flatbread (optional)
- 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 the 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.
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.43 Kcal (1249 kJ) | ||
| Calories from fat | 192.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 559.5mg | 187% | |
| Sodium | 241.11mg | 10% | |
| Potassium | 439.74mg | 9% | |
| Total Carbs | 5.54g | 2% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 22.19g | 44% | |
| Vitamin C | 7mg | 12% | |
| Iron | 2mg | 11% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 131.38 Kcal (550 kJ) | ||
| Calories from fat | 84.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 33% | |
|---|---|---|---|
| Cholesterol | 246.31mg | 187% | |
| Sodium | 106.14mg | 10% | |
| Potassium | 193.59mg | 9% | |
| Total Carbs | 2.44g | 2% | |
| Sugars | 1.44g | 13% | |
| Dietary Fiber | 1.04g | 9% | |
| Protein | 9.77g | 44% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 0.9mg | 11% | |
| Calcium | 56.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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