Egg-Olive Salad on Tomato and Cucumber Slices
Chop eggs (or use egg slicer), add a little bit of light mayonnaise or dressing and chopped olives, season to taste with salt/pepper/favorite herbs (I used fresh parsley). Spoon or pipe onto thin tomato and cucumber slices. Decorate with more parsley.
Eggs, Whole 213.0 cal 3 eggs
Raw Tomatoes 32.0 cal 1 cup (double portion so two veggies)
Raw Cucumber, with peel 8.0 cal 0.5 cup
Olives, Black 25.5 cal 5 olives
Mayonnaise, Light (Kraft) 25.0 cal 0.5 tbsp