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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Enlitened Egg Salad

Source: Enlitened Kosher Cooking by Nechama Cohen

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

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 3.6 Fat, 0.4 Vegetables, 0.4 Meat, 0.2 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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Servings

Ingredients

4.0
4 each Eggs, hard boiled, medium 4.0
4 each egg whites 1.5
1 1/2 tsp yellow mustard 2.0
2 tbsp light mayonnaise 0.5
0 1/2 tsp garlic powder 1.0
1 pinch salt and pepper 1.0
1 each medium red bell peppers 1.0
1 each Cucumber, fresh, medium 1.0
1 pinch paprika

Directions

Mince all the eggs finely by hand and place in a medium bowl.
Add the mustard, mayonnaise, garlic powder, and salt and pepper to the bowl and mix well.
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.