Articles You May Find Interesting
What’s a reasonable portion of pasta? Mashed potatoes? Broccoli? If you’re not sure, join the club! Thanks to oversized restaurant portions, giant cookies, muffins and other baked goods, king-sized...
Up there with high cholesterol, high blood pressure and other major risk factors for heart disease, is stress. Studies have shown that anxiety, depression and other negative emotional states may help...
Can you remember what food groups make up the Food Guide Pyramid and in what order? Neither can I, and I’m a registered dietitian. And neither can a lot of other people, concluded the U.S....
8 large eggs
1/4 cup Smart Balance® Light Mayonnaise
2 tbsp finely diced celery
1 tsp Dijon mustard
1 tsp fresh chopped dill (or chives)
1/4 tsp coarse kosher salt
pinch fresh cracked pepper to taste
4 butter lettuce leaves for serving
Boil enough water in a medium pot to cover eggs. When water comes to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes. Discard water, then run under cold water and peel the eggs, tossing out the yolks. Chop into ½-inch squares.
In a medium bowl combine mayonnaise, celery, mustard, dill, salt, pepper and chopped egg whites. Serve salad in lettuce leaves.
Number of Servings: 4
Nutrition per serving
Saturated Fat 0g
Poly Fat 2g
Mono Fat 3g
Trans Fatty Acid 0g
Dietary Fiber 0g