This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host
A delicious egg salad with great Mediterranean flavors. Healthy eggs, great quality fats and a simple recipe. Perfect for dinner tonight.
Servings: 2 | Serving size: about 2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well in the refrigerator for about 48 hours.
|2||ribs celery (diced)|
|1/4 large||green bell pepper (diced)|
|1 small||shallot (diced)|
|fresh ground black pepper (to taste)|
|8 large||black olives (cut into thin strips)|
|3 tsp||olive oil|
|1 tsp||white wine vinegar|
Place the water in a large stock pot over high heat.
When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place them in the refrigerator to cool.
After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.
Add the celery, peppers, shallot, salt, pepper, olives, capers, olive oil and vinegar. Fold together. Chill.
Serving size: about 2 cups salad
Amount Per Serving
|Calories 272||Calories from Fat 173|
|% Daily Value|
|Total Fat 19g||30%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 2g||9%|
|Vitamin A 27%||Vitamin C 63%|
|Calcium 10%||Iron 14%|
|Vitamin K 22 mcg||Potassium 404 mg|
|Magnesium 28 mg|