This classic recipe makes a tasty appetizer. Or it can be the highlight of a delicious, light lunch. Seasoned with dill pickle and paprika, it’s so flavorful that you won’t even miss the mayonnaise. Instead, extra virgin olive oil is a much healthier stand-in.
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6 eggs
1 tablespoon extra virgin olive oil
1 tablespoon dill pickle, minced
½ teaspoon paprika
1 pinch sea salt
Makes 6 servings
Nutrition per serving (one egg):
Calories 84
Carbohydrates 0.5g
Fiber 0g
Protein 5.6g
Fat 6.6g
Cholesterol 186mg
Sodium 120mg
Calcium 22mg
From the book, Eat Fat, Get Thin, by Mark Hyman, MD
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