Ingredients
| Large hard-boiled eggs, quartered lengthwise |
4
|
| Baby lettuce mix (5 oz.) |
1 pkg.
|
| Plum tomatoes, sliced |
4
|
| Part-skim shredded mozzarella cheese |
1/2 cup
|
Directions
- DIVIDE lettuce evenly among four serving plates.
- TOP each with one sliced tomato and four egg wedges. SPRINKLE each with 2 Tbsp. of cheese. TOP with preferred choice of salad dressing.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from the burner. COVER pan. LET STAND in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). DRAIN. SHOCK the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Insider Tips
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- This recipe is an excellent source of protein, vitamin A, and choline.
Nutritional Info
Per Serving
| Calories |
136
|
| Total fat |
8 g
|
| Saturated fat |
3 g
|
| Polyunsaturated fat |
1 g
|
| Monounsaturated fat |
2 g
|
| Cholesterol |
194 mg
|
| Sodium |
178 mg
|
| Carbohydrates |
5 g
|
| Dietary Fiber |
2 g
|
| Sugar |
2 g
|
| Protein |
11 g
|
| Vitamin A |
231 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
33 mcg
|
| Choline |
151 mg
|
| Calcium |
159 mg
|
| Iron |
3 mg
|
| Potassium |
216 mg
|