Saturday, November 15, 2008


2 whole eggs, hardboiled
2 tsp light mayonnaise
1/4 tsp mustard
2 pieces Jewish Rye Bread from Pepperidge Farm

Peel hardboiled eggs and chop in a small bowl. Add mustard and mayonnaise. Toast bread and spread egg salad. Salt and pepper to taste.

To balance protein and carbs, serve with whey protein drink.

Fat 12 gm, Carbs 30 gm, Protein 18 gm, Fiber 2 gm, Cal 319

No comments: