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Egg Salad with White Beans

Makes 4 servings
2-1/2 cups egg salad mixture.
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  • 4 hard-cooked eggs
  • 1 cup canned small white beans, rinsed and drained
  • 3 Tbsp. chopped Kalamata olives
  • 2 Tbsp. minced chives
  • 1 tsp. Dijon-style mustard
  • 3 dashes hot pepper sauce, or to taste
  • 1/2 tsp. ground black pepper
  • 8 Boston lettuce leaves
  • 8 slices seedless cucumber, cut diagonally
  • 1 large tomato, cut in 8 wedges
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. salt
  • 2 tsp. extra-virgin olive oil


  1. In a mixing bowl, coarsely chop the eggs. Add the beans. Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
  2. Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.
  3. Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.

Nutritional Information (Per Serving)
Protein:10 g
Sodium: 266 mg
Fat: 7 g
Saturated Fat: 2 g
Dietary Fiber: 3 g
Carbohydrates: 14 g
Author: Dana Jacobi

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