When you boil eggs ahead of time, it’s easy to create a lickety-split and delightful lunchtime egg salad. And using the flavorful leafy carrot tops in it is like getting herbs for free.
EatingWell.com, January 2021
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Directions
Tip
If you can’t find carrots with tops, use ½ tsp. dried dill or 1 minced fresh scallion in place of the carrot leaves in Step 2.
To reduce saturated fat, use a combination of 1 large hard-boiled egg and the whites from 2 large hard-boiled eggs. Reserve the cooked egg yolks for another purpose, such as topping a green salad.
Nutrition Facts
Serving Size:
1 English muffin + ½ cup egg salad + 2 carrots
Per Serving:
497 calories; fat 30g; cholesterol 381mg; sodium 548mg; carbohydrates 37g; dietary fiber 7g; protein 20g; sugars 10g; saturated fat 6g.