|6 (ea. 1.76 oz)||Egg, large|
|¼ cup 1 tbsp||Mayonnaise, regular|
|½ tsp||Garlic Powder|
|½ tsp||Onion Powder|
|¼ tsp||Salt, Kosher salt, table salt|
|¼ tsp||Pepper, black, ground|
|1 tbsp||Parsley, fresh, chopped|
|1 tsp||Parsley, fresh, chopped|
|13.53 oz||altogether (view nutrition facts)|
- Serving size:4.50 oz (calculated)Notes: 2/3 cup, 2 eggs worth
- Hard-boil the eggs with your preferred method.
- Let cool, peel and chop the eggs. I like to quarter them lengthwise and then cut each quarter into thirds.
- Mix together the remaining ingredients and stir in the eggs.
- Serve garnished with some more freshly chopped parsley.
- This is the method I use: Bring a bit of water to a boil in a pot, about 1/2 in (1.25 cm) high. Then add the raw eggs, so that all of them lie on the bottom of the pot. Cover with a lid and steam for 9 minutes. Drain the hot water and fill the pot with cold water. Drain again, then crack each egg on the top and bottom and fill the pot with cold water once more. Let sit until the eggs have cooled down. Now crack the sides of the eggs, too. The shell should slip off easily.
- You can store the salad in the fridge in an airtight container for up to 5 days.
Meal Prep Tip
- Calorie count304 kcal
- % of calories by macros
Fat 80.3 % 244 kcal 26.7 g Net Carbs 2.0 % 6 kcal 1.6 g Dietary Fiber 0.3 % 1 kcal 0.3 g Protein 17.4 % 53 kcal 13 g
- Approx. WW SmartPoints™5.5
- Cholesterol 381.6 mg
- Sodium 504 mg
- Fat 26.7 g
- Saturated Fat 5.8 g
- Trans Fat 0.1 g
- Carbohydrates 1.9 g
- Dietary Fiber 0.3 g
- Total Sugars 0.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13 g
- Calcium 64 mg
- Iron 2 mg
- Magnesium 15.1 mg
- Potassium 167 mg
- Zinc 1.4 mg
- Vitamin A (Retinol Equivalents) 170.8 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 2.3 mg
- Folate 51.3 mcg
- Folic Acid 0 mcg