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Egg Salad

Category: Salads
Servings: 1
Prep + Cooking Time: 15 Minutes

Ingredients: (Conversion Chart)

  • 3 large eggs
  • 1 celery stalk, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon slivered almonds
  • Freshly ground black pepper


  1. Place eggs in a saucepan and cover with water. Bring to a boil, turn off heat, cover pot and let stand on hot burner for 8 minutes.
  2. Remove from stove, drain water and run cold water over eggs. Peel eggs, discarding two of the yolks. Place whole egg and the two whites in a bowl.
  3. Mash with a fork. Mix in celery, parsley, mustard, almonds and pepper.

Nutrition Info:

173 calories (17g protein, 5g carbohydrate, 10g fat, 325mg sodium) per serving

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