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Egg salad. Shiraz Maherali
Healthy Hints
Eggs are often considered to be unhealthy because of the cholesterol content. But unless your doctor has advised you otherwise, it’s fine to eat whole eggs in moderation. They are a good source of filling protein, and essential vitamins and minerals. Egg yolks do contain cholesterol, but cholesterol from food has far less effect on your blood cholesterol than foods that are high in saturated fat (such as butter and fatty meat). Save the leftover yolks from this dish for the next day.
Ingredients
Ingredients
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7 egg
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3 tbsp carrot, shredded
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1 tbsp light mayonnaise
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1 tsp honey mustard dressing
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A few leaves lettuce, washed and shredded
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100 g grapes, washed and dried
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¼ tsp salt
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¼ tsp black pepper, ground
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4 slices whole wheat bread
What does this chart mean?
- Calories176kcal
- Protein11.0g
- Fat7.4g
- Saturated fat1.6g
- Carbohydrate17.0g
- Sugars (Total)7.0g
- Fibre2.0g
- Salt1.1g
Directions
1. Place the eggs in a pan in a single layer. Add enough water to cover the eggs and bring the water to a rapid boil over a high heat.
2. Remove from the heat, cover with a tight lid, and let stand for 17 to 20 minutes.
3. Drain the hot water and immediately add cold water to the eggs. Let them stand in cold water until completely cooled, approximately 10 minutes.
4. Peel and finely chop three of the hard boiled eggs, and place them in a medium size bowl.
5. Add two-thirds of the shredded carrots (about 2 tablespoons), the light mayonnaise, honey mustard dressing, salt and the pepper to the bowl. Mix this egg salad well and set aside.
6. Take the remaining four hard boiled eggs and cut lengthwise in half. Gently remove the yolk and store in the fridge for use another day. You will only need the egg white shells for this recipe.
7. Slightly trim the egg white shell at the bottom, so it sits firmly on the plate.
8. Fill the egg white shells with the egg salad.
9. Take the remaining carrots (about 1 tablespoon) and soak them in ½ cup warm water, just so each carrot strip is soft enough to bend. As shown in the picture, create a handle on the shell with the softened carrot.
10. To arrange the platter, place all the filled egg shells on the plate and garnish with shredded lettuce and grapes. Cut the bread into quarter pieces and arrange around the filled egg shells.
