Ingredients
- 3/4 cup Egg Whites or 3 large hard boiled eggs, yolks discarded
- 2 tablespoons Homemade Kidney Friendly Mayonnaise Made from 3 tablespoons sour cream and 2 teaspoons mayonaisse (makes 3 and 3/4 tablespoons of kidney friendly mayonnaise.
- 1/4 teaspoon Dill
- 6 slices Cucumber
- 1 English Muffin
Instructions
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
- Remove from burner. Cover pan. Let eggs sit in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- Drain immediately and cool completely under cold running water or in bowl of ice water. When fully cooled, separate and discard yolks.
- Place egg whites in a mixing bowl, finely chop, and then add the mayonnaise and dill. Mix the ingredients.
- Split and toast the English muffin. Top each half of English muffin with 3 thin slices of cucumber and 1/2 of the egg salad mixture. Serve open-faced.
Nutrition
Calories: 293kcal | Carbohydrates: 31g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 438mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
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