Name: Egg protein salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 large eggs; 1 red bell pepper, diced; 3.5 oz white button mushrooms, thinly sliced; 3 oz English cucumber, diced; 3 tbsp hummus; 1 1/2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp dried parsley; 1 3/4 cups water

Nutrition

Per serving

558 calories

Protein: 39g; 28% of calories
Carbs: 24g; 17% of calories
Fat: 33g; 54% of calories

Instructions

Prep 15 min · Cook 10 min

Place the eggs in a small pot and cover with water. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 10 minutes. While the eggs sit, prepare the vegetables.
In a mixing bowl, whisk together the hummus, lemon juice, dried parsley, salt, and black pepper until the dressing is smooth.
Peel and quarter the hard boiled eggs. Add the red pepper, mushrooms, and cucumber to the bowl with the dressing and toss to coat. Gently fold in the eggs and serve immediately.

Nutrition

Ingredients

Instructions

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