ÑÇÖÞÎÞÂë

Ingredients

• 8 ounces pasteurized liquid egg whites
• 2 green onions
• 1/4 cup cooked instant rice
• 4 tablespoons low-sodium mayonnaise
• 1 teaspoon prepared mustard
• 2 teaspoons dried chives
• 1 teaspoon dried tarragon
• 1/8 teaspoon paprika

Preparation

1. Cook pasteurized liquid egg whites in microwave or on stovetop. Chop the egg whites after cooking and set aside.
2. Chop green onions.
3. Combine all ingredients except egg in a bowl and mix.
4. Combine cooked egg whites to the mixture. Blend well.

Helpful hints

• Other ingredients may replace the chives and tarragon.
• Try chilies, cumin and cilantro for a Mexican taste, curry and chutney for Indian, basil and oregano for Italian.
• Try stuffing egg salad into a pita with a little chopped tomato and lettuce.
• Use reduced-fat, low-sodium mayonnaise for a lower calorie, lower fat dish.