- 6 large hard-boiled egg whites, chopped (about 2 cups)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 3 tbsp. fat-free mayonnaise
- 1 tsp. creamy Dijon mustard
- 1 tsp. yellow mustard
- 1 tsp. lime juice
- 1/2 tsp. lemon juice
- 1/8 tsp. salt, or more to taste
- 1/8 tsp. pepper
Trader Joe’s has this amazing egg white salad that I stumbled across the other day. It was a little too expensive for my liking, but I bought it anyways because it sounded good. It was very good! If any of you know, I am an egg white lover. In fact, I usually get made fun of for eating such big breakfasts every day. It usually consists of 3 egg whites scrambled with cheese, bacon, and two pieces of toast. I have eaten that for years. It has to be EGG WHITES though. Yolks and I just don’t get along. They make me want to gag. I find it hard to believe that when I was a child I use to dip my toast in that runny fried egg yolk. Ew. What was I thinking? Since I really didn’t want to spend $5 dollars on a 6oz. container of egg white salad, I decided to make my own. Success. Put this in a pita, on bread, eat it out of the bowl, how ever you want! I am going to pack it in my lunch this week. Good protein!
Place onions in a small microwave-safe bowl with 1 tbsp. of water. Cover and microwave for 1 1/2 minutes. Once cool enough to handle, drain water and allow to cool completely.
In a separate dish, stir together the mayo, mustard, lime juice, lemon juice, salt, and pepper. Once the onions have cooled, combine them with the chopped egg whites, red pepper and celery. Then add the mayo mixture, and stir until thoroughly mixed.