In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential “egginess” of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.
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Serving Size: 1 sandwiche (492g) | ||
Recipe Makes: 2 sandwiches | ||
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Calories: 844 | ||
Calories from Fat: 492 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.6g | 73 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 1706mg | 525 % | |
Sodium 1231.2mg | 42 % | |
Potassium 613.6mg | 16 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.4g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 844
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