EnLITEned Egg Salad

Yield: 8 servings

For the Shabbat lunch meal, I serve this with the EnLITEned Chopped Liver and Kuzimer Tzibbilech.

• 4 hard-boiled eggs plus 4 hard-boiled egg whites
• 11/2 teaspoons mustard
• 2 tablespoons light mayonnaise
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Garnish:

• red pepper rings
• cucumbers, diagonally sliced
• red paprika

Mince all the eggs finely by hand; then add the rest of the ingredients. Mix well and refrigerate.

Serving Suggestion: Serve in scoops centered in a large red pepper ring, with a nicely ridged cucumber slice protruding from the side. Garnish with a sprinkling of paprika.

Kuzimer Tzibbilech1 (Onions): Made with 1 small, diced onion mixed with 1 teaspoon olive oil, a pinch of salt and a scant teaspoon of sugar substitute.

Nutrition Facts Serving size (cup) ¼ (scoop) 1 (oz) 1.3 (g) 40 Calories 63 Protein (g) 4.5 Carbs (g) 0.7 Fat (g) 4.7 Sat. Fat (g) 1.1 Cholesterol (mg) 192 Sodium (mg) 73 Calcium (mg) 21 Fiber (g) 0 Exchanges: Medium-fat protein 1 Fat 1/4