Eggwhite Salad

- POSTED ON: Sep 25, 2011

Eggwhite Salad - Diet Recipes: Healthy Home Cooking, Low-Calorie Lifestyle from DietHobby on Vimeo.

Makes 2 servings


2 cooked egg whites
1/4 cup raw chopped celery
1/4 cup sweet bell peppers (green or red)
1/4 cup raw chopped onions
1 tablespoon dill or sugar/free pickle relish
3 Tablespoons light Mayonnaise
1 Tablespoon Dijon Mustard
1 teaspoon lime juice (unsweetened)
1/2 teaspoon lemon juice (unsweetened)
1/8 teaspoon salt
1/8 teaspoon black pepper


Hard boil 6 eggs, remove yoke and store away,
chill and chop egg whites.

Place chopped red onioin in small microwaveable bowl
with 1 tablespoon water.  Cover and microwave for 90 seconds.
Once bowl is cool enough to handle, drain water and allow
onion to cool completely.

In another small bowl, combine mayo, mustard, lime and lemon juice,
salt and pepper, stirring until well mixed.

Once onion has completely cooled, add eggwhites,
bell peppers, and celery, then stir.
Next Add mayo mixture and stir until thoroughly mixed.
Makes 2 Servings

1 serving = 1/2 of recipe

Calories: 120
Net Carbs 7 grams
Protein 11 grams

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Existing Comments:

On Sep 27, 2011 Karen925 wrote:
I do not see you sugar free sweet relish listed in your recipe. I hope to make this soon.

On Sep 27, 2011 Dr. Collins wrote:
             Karen, thanks for pointing that out to me. I have corrected it, but since the nutritional information is already inside the video, I did not change it, as the increase would be almost nothing.

On Sep 29, 2011 rross wrote:
Made this today and absolutely YUMMY and SO filling! Thanks Phyllis. What do you do with the stored yolks? How do you store it - fridge/freezer?

On Sep 30, 2011 Dr. Collins wrote:
             Rina-Marie, I'm happy you like this. The eggs are hardboiled before the yolks are removed. I would store the yolks like any other cooked food, bagged up and placed in the refrigerator short-term, and freezer long-term. I usually cook for only my husband and myself, and we seldom eat anything that contains egg yolks without whites, so the reality in my own life is when a recipe calls for egg-whites, I usually throw the yolks away. I used to feel guilty about it ... but then I realized that I've been throwing away the eggshells for years. I don't try to use them in craft projects or paint them up etc. Many of my recipes call for raw egg-whites, and I normally use raw eggs and discard the yolks, because using raw whole eggs to be far less expensive than using little cartons of eggwhites such as Eggbeaters, and they are more "unprocessed".

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