Delicious Egg White Salad

Here's something I tried today because I was feeling hungry. I wanted a high volume of food, great taste, lots of protein, not much fat. I have heard of people making egg salad with just whites, so I decided to try it. Actually, I didn't want to spend time boiling eggs and cooling them, nor did I want to throw away the wonderful, omega-3-rich egg yolks from grass fed local chickens, so I decided to try making egg white salad from Egg Beaters. You could make this with either whites or egg substitute from a carton. This works!

First, I measured one cup of Egg Beaters into a nonstick pan over medium heat. I cooked it as you would an omelet, not scrambling, just letting it cook through. Then I split it in half and flipped it to finish the cooking, like so:

When it was cooked through, I slid it onto a plate to cool. When it was about room temperature, I diced it up and put it in the fridge to chill.

To make the egg salad:
Mix cold chopped egg whites or Beaters with 1T light mayonnaise, 1/2 tsp. Dijon mustard, and 1/2 tsp. yellow mustard. At this point you can add any of your usual egg salad fixings: minced onion, diced celery, whatever you prefer. I added a bit of onion powder, salt, paprika, black pepper, and curry powder to mine. And then at the end, I folded in 3 minced green olives (the kind stuffed with pimentos... yummy!) This was perfect!

I thought I'd miss the bread or crackers, but once I tasted it I was hooked! I ate it straight from the bowl, as is. Very delicious and filling. It would also be good on whole grain bread. Yum!

This is a wonderful low carb, high protein option. If you are on Medifast, this entire recipe is only *part* of your dinner. It breaks down as:
Egg Beaters = 1/2 Lean
mayo = 1 fat serving
olives = 1/2 fat serving
mustard & seasonings =approx 2 condiments
So you'd still need another 1/2 lean plus your 3 veg servings for a complete dinner. Lots of food!
Enjoy!