PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A creamy, delicious egg salad that's perfect alone or in a sandwich.
2 large eggs
2 tbsps light mayonnaise
2 tbsps reduced fat sour cream
3 tsps yellow mustard
1 dash salt
1 dash pepper
1/2 cup chopped celery
1 tbsp chopped onion
6 large egg whites
1. To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely.
2. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.
3. Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does.
4. Peel eggs; discard 6 egg yolks (you will be using 2 whole eggs and 6 egg whites).
5. In a medium-size bowl, chop the eggs up.
6. Add celery, onions, mayonnaise, sour cream, mustard, salt and pepper to taste; stir until well mixed.
7. Serve immediately or refrigerate if not using right away.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 68 kcal | ||
Fat 4.06 g | ||
Carbohydrate 1.62 g | ||
Protein 6.06 g | ||
Iron 15 mg | ||
Calcium 12 mg | ||
Cholesterol 74 mg | ||
Monounsaturated Fat 1.27 g | ||
Polyunsaturated Fat 1.17 g | ||
Saturated Fat 1.16 g | ||
Sodium 174 mg | ||
Sugar 0.89 g | ||
Potassium 113 mg | ||
Vitamin A 18 mcg | ||
Vitamin C 5 mg | ||
Fiber 0.2 g |
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