EGG SALAD

Ingredients:

• 1 egg and 3 egg whites
• 1 red onion, finely diced
• ¼ tablespoon fat free mayonnaise
• 1 tsp Dijon mustard
• 1 tsp parsley, finely diced
• 1 tsp chives, finely diced
• 1 tsp lemon juice
• salt and pepper, to taste

Method:

• Bring a pot of water to a boil. Then turn the heat to low so there’s no bubbles. Use a skimmer to place the eggs slowly and gently in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
• Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard-boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.
• Season with salt and pepper and serve in a bowl.

Nutrition Facts:

• Calories: 165.7 Cal
• Protein: 16.6g
• Carbs: 12.4g
• Fat: 5.3g