Egg White Salad

1. 1

   Place the eggs in a small saucepan. Fill with enough cold water to cover them by 3 inches. Bring to a boil. Cover and remove from heat. Let stand for 15 minutes.

2. 2

   Remove the eggs to a bowl of ice water to cool. Peel the eggs. Chop the whites only, saving the yolks for another use.

3. 3

   In a small bowl, combine the egg whites, tomato, parsley, oil, and pepper. Serve with crackers.

* Per serving · 4 servings · Values may vary.

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