Pesto Egg Salad on Whole Wheat English Muffin

Ingredients

5 eggs, hardboiled, egg whites used only

⅓ cup onion

⅓ cup pesto

4 whole wheat English muffins

Directions

• Discard the egg yolk, chop the egg whites.

• Chop the onion.

• Combine eggs, onion and pesto in a bowl.

• When ready to serve, toast the English muffin and spread with ¼ of the egg mixture.

Nutritional information:

4 Serving

Serving Size: 1 English Muffin w/ ¼ of the egg salad mixture

Calories: 230

Total Fat: 10g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 500mg

Total Carbohydrate: 26g

Fiber: 4g

Protein: 9g