Cacio e Pepe Egg Salad

• servings: 5 servings
• active time: 20 minutes
• total time: 25 minutes

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)

Directions

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.

Nutrition

• Serving Size: 1 cup
• Calories: 160 kcal
• Total Fat: 10 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 6.5 g
• Cholesterol: 195 mg
• Sodium: 540 mg
• Total Carbohydrate: 6 g
• Total Sugars: 1 g
• Protein: 14 g