I loosely translated the Italian classic cacio e pepe to a colorful and creamy-dreamy egg salad that’s low in carbs and calories—yet packed with protein and tons of flavor. This is SO good. I love to pile a big scoop on leafy greens, or spread it on a toasted English muffin or whole-grain crackers. It’s also yummy wrapped in lettuce leaves… really, there’s no wrong turn. It’s light, lovely and totally luscious.
P.S. No need to waste the extra yolks: I like to mash ‘em with guac, hummus or pesto for an amazing sandwich spread to stash in the fridge.
Ingredients:
- • 6 hard-boiled whole eggs, cooled and roughly chopped
- • 6 hard-boiled egg whites, cooled and roughly chopped
- • ¾ cup reduced-fat mayonnaise
- • ½ to 1 cup grated Parmesan
- • 1 bell pepper, finely diced
- • 1 teaspoon ground black pepper, or more to taste
Preparation:
Add the chopped eggs and egg whites to a large mixing bowl. Blend in the mayo, Parm and bell pepper and mix until everything is well coated. Mix in the black pepper, starting with ½ teaspoon, and adding more until you reach desired taste.
_To make perfect hard-boiled eggs: Place the eggs in a large pot and cover with cold water by at least 1 inch. Bring the water to a rolling boil over medium-high heat. Once the water boils, remove the pot from the heat, cover it with a tight-fitting lid, and let it stand for 15 minutes. Rinse the eggs under running cold water until cool to the touch, and they’re ready to peel or to be stored in the fridge. _
Nutrition provided for a 1-cup serving.
Note: If you use 12 whole eggs instead of 6 egg whites, each serving will be 330 calories.