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Enlitened Egg Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

Lowfat egg salad served with bell pepper, and cucumber slices.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 65.6
Total Carbs 2.9 g
Dietary Fiber 0.7 g
Sugars 1.9 g
Total Fat 3.6 g
Saturated Fat 0.9 g
Unsaturated Fat 0.3 g
Potassium 88.2 mg
Protein 5.2 g
Sodium 102.3 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Eggs, hard boiled, medium
4 each  egg whites
1 1/2 tsp  yellow mustard
2 tbsp  light mayonnaise
0 1/2 tsp  garlic powder
1 pinch  salt and pepper
1 each  medium red bell peppers
1 each  Cucumber, fresh, medium
1 pinch  paprika
  1. Mince all the eggs finely by hand and place in a medium bowl.
  2. Add the mustard, mayonnaise, garlic powder, and salt and pepper to the bowl and mix well.
  3. Serve in scoops centered in a red pepper ring, with a nicely ridged cucumber slice protruding from the side. Garnish with a sprinkling of paprika.

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