Egg White Salad
Egg White Salad is a healthy and high-protein dish that is perfect for a light lunch or dinner. This dish is gluten-free and a great source of protein, making it ideal for individuals who are looking to increase their protein intake. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
68 kcal
Protein
7 g
Carbs
8 g
Fat
0 g
Fiber
2 g
Ingredients
Common salt
1 pinch (1.5g)
Pepper, black
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Onion
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (25g)
Egg, poultry, white, raw
2 medium (66g)
Carrot
0.25 cup, chopped (25g)
Tomato
0.25 cup, chopped (25g)
Instructions
Preparation
For Boiling Egg whites:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel the eggs and cut them in half lengthwise.
Use a small spoon to remove the yolks.
Chop the whites and keep aside.
Cooking Steps
In a mixing bowl, combine the chopped egg whites, chopped coriander, chopped green bell pepper, chopped carrot, tomato and chopped onion.
Add salt & pepper on the egg and vegetable mixture. Gently toss everything together until it's well coated.
If you prefer a chilled egg salad, refrigerate it for about 30 minutes before serving.
Serve your egg white salad.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.