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

Nutrition

Per serving

566 calories

Protein: 33g; 24% of calories
Carbs: 58g; 41% of calories
Fat: 22g; 36% of calories

Instructions

Prep 15 min · Cook 10 min

Place the eggs in a small pot and cover with 1 inch of cold water using most of the 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, black pepper, and the remaining water until the dressing is smooth and pourable.
Transfer the boiled eggs to a bowl of ice water and let sit for 5 minutes to stop the cooking and make them easier to peel. Meanwhile, toast the sourdough bread in a toaster until golden brown.
Peel and quarter the 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 with the toasted sourdough. Done when fully cooked, 160°F.

Nutrition

Ingredients

Instructions

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