Articles You May Find Interesting
By Janis Jibrin, M.S., R.D. With research help from exercise scientist Michelle Kennedy, M.S. What does your heart, immune system, body weight and your mood have in common? They all need exercise to stay in...
By Sidra Forman There are so many ways to make a great veggie burger. This recipe is a delicious and quick option. The baking...
Go ahead and have a slice of (turkey) bacon with your eggs at breakfast in exchange for higher-fat items later in the day. This simple switch, as part of a diet that is low...
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