Great mid-day creamy snack with a slice of wheat bread.
1 large egg
4 large egg whites
1 tsp onion powder
1 dash pepper
1 dash salt
2 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery
2 tbsps low fat mayonnaise
Place eggs in a saucepan. Fill with water until eggs are completely submerged.
Heat over medium flame until water boils. Lower to low flame and simmer about 15 minutes.
Remove egg from pan and run under cold water to cool. Peel. Discard 4 yolks.
Chop the egg whites and the remaining yolk and place in a mixing bowl.
Stir in the mayonnaise, celery, onion powder, and add salt and pepper to taste.
Mix well. Serve.
in 1 serving of Egg Salad.
, 12% carbs, 34% protein.
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