by Jennifer Burns, Intermountain Medical Center Heart Institute
- 6 large hard-boiled egg whites, chopped (about 2 cups)
- 1/4 cup celery, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 3 tablespoons fat-free mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 1/2 teaspoon lemon juice
- 1/8 teaspoon dried dill
- 1/2 teaspoon salt-free seasoning (i.e. Mrs. Dash)
- 1/4 teaspoon black pepper
- 6 iceberg lettuce large leaves (“cups”)
- 6 tomato slices
- 12 cucumber slices
- 2 teaspoon chives, garnish
In a mixing bowl, stir together the egg whites, celery, pepper and onion. In a small bowl mix the mayo, mustard, lime juice, lemon juice, dill, salt-free seasoning and pepper. Fold the mayo mixture to the egg white mixture.
Place some of the egg white salad in each lettuce “cup”. Top each with a tomato, 2 cucumbers; then sprinkle with chives for garnish.
