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Recipe tags: 5 or less ingredients, Egg, Quick, Stove Top, Vegetarian

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Salads and salad dressings

White Egg Salad

Recipe submitted by DaVita renal dietitian Lynn from Maryland.

Portions: 1

Serving size: 1- 1/2 cups

Ingredients

• 8 ounces pasteurized liquid egg whites, cooked
• 2 green onions, minced
• 1/4 cup cooked instant rice (optional)
• 4 tablespoons low-sodium mayonnaise
• 1 teaspoon prepared mustard
• 2 teaspoons dried chives
• 1 teaspoon dried tarragon
• paprika

Preparation

1. Cook pasteurized liquid egg whites in microwave or on stovetop. 
2. Chop the egg whites after cooking. 
3. Combine all other ingredients in separate bowl and mix.
4. Combine cooked egg whites to the mixture. 
5. Blend well.

Nutrients per serving

• Calories: 580
• Protein:  31 g
• Carbohydrate:  15 g
• Fat:  44 g
• Cholesterol:  33 mg
• Sodium:  512 mg
• Potassium:  590 mg
• Phosphorus:  82 mg
• Calcium:  72 mg
• Fiber:  1.3 g

Renal  and Renal Diabetic Food Choices

• 4 meat
• 1/2 starch
• 1/2 vegetable, medium potassium

Carbohydrate Choices

• 1 

Helpful Hints

• Other ingredients may replace the chives and tarragon. 
• Try chilies, cumin and cilantro for a Mexican taster, curry and chutney for Indian, basil and oregano for Italian. 
• Try stuffing egg salad into a pita with a little chopped tomato and lettuce.
• Use reduced-fat, low-sodium mayonnaise for a lower calorie, lower fat dish.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  elaine s. says:

i love it

Reviewed: Feb. 19, 2009, 7:38 AM  -  Inappropriate review?   

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