Cacio e Pepe Egg Salad
I loosely translated the Italian classic cacio e pepe to a colorful and creamy-dreamy egg salad that’s low in carbs and calories
Ingredients
- 6 hard-boiled whole eggs, cooled and roughly chopped
- 6 hard-boiled egg whites, cooled and roughly chopped
- ¾ cup reduced-fat mayonnaise
- ½ to 1 cup grated Parmesan
- 1 bell pepper, finely diced
- 1 teaspoon ground black pepper, or more to taste
Instructions
- Add the chopped eggs and egg whites to a large mixing bowl. Blend in the mayo, Parm and bell pepper and mix until everything is well coated.
- Mix in the black pepper, starting with ½ teaspoon, and adding more until you reach desired taste.
- To make perfect hard-boiled eggs: Place the eggs in a large pot and cover with cold water by at least 1 inch. Bring the water to a rolling boil over medium-high heat.
- Once the water boils, remove the pot from the heat, cover it with a tight-fitting lid, and let it stand for 15 minutes. Rinse the eggs under running cold water until cool to the touch, and they’re ready to peel or to be stored in the fridge.
Notes
Nutrition provided for a 1-cup serving.
Note: If you use 12 whole eggs instead of 6 egg whites, each serving will be 330 calories.
Nutrition Information per serving
Serving Size: 1cupCalories: 160Carbohydrates: 6gProtein: 14gTotal Fat: 10g— Unsaturated Fat: 6.5g— Saturated Fat: 3.5gCholesterol: 195mgSodium: 540mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gVitamin C: 16mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.