Egg White Salad English Muffin
A Low-Fat Breakfast Option
From the kitchen of Thomas' English Muffins
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Servings:1
Difficulty: Easy
Cook Time: min
Ingredients
Cooking Directions
Hard-boil the eggs. When done, separate and discard yolks. Place egg whites in a mixing bowl, finely chop, and then add the yogurt and dill. Mix all ingredients. Split and toast the English muffin. Top each half of English muffin with 3 thin slices of cucumber, a slice of tomato, and 1/2 of the egg salad mixture. Serve open-faced.
Recipe courtesy Thomas' English Muffin.
NUTRITION INFO:
Calories – 189
Total Fat – 2g
Cholesterol – 2mg
Sodium – 342mg
Total Carbohydrate – 31g
Dietary Fiber – 9g
Protein – 20g
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