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A light and refreshing egg white salad sandwich specifically designed for a kidney-friendly diet. It's low in sodium, phosphorus, and protein, making it a safe and delicious lunch option.
Cook the eggs
Prepare the egg white salad
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Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
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A light and refreshing egg white salad sandwich specifically designed for a kidney-friendly diet. It's low in sodium, phosphorus, and protein, making it a safe and delicious lunch option.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 377.76 calories per serving with 17.37g of protein, it's a beginner-friendly recipe perfect for lunch or snack.
Assemble the sandwiches
Use pre-cooked, peeled hard-boiled eggs available in most grocery stores to save on cooking and cooling time.
Add 1/4 cup of finely chopped cucumber or red bell pepper for extra crunch and vitamins. Both are low in potassium and suitable for a renal diet.
By using only egg whites, this recipe significantly reduces the phosphorus content, which is crucial for managing mineral and bone disorders in people with kidney disease.
This recipe is made with no added salt and uses low-sodium condiments to help manage blood pressure and fluid balance, key goals in a renal diet.
Egg whites provide high-quality protein in a controlled amount, offering essential amino acids without overloading the kidneys.
Yes, this sandwich is specifically designed to be healthy for individuals on a renal (kidney-friendly) diet. It is low in sodium, phosphorus, and protein, which are important considerations for kidney health.
One CKD-Friendly Egg White Salad Sandwich contains approximately 200-250 calories, primarily from the white bread and low-sodium mayonnaise.
For a strict CKD-friendly diet, egg yolks should be avoided because they are very high in phosphorus, a mineral that needs to be limited to protect kidney function.
The egg white salad filling can be stored in an airtight container in the refrigerator for up to 2 days. For best results, assemble the sandwiches just before serving to prevent the bread from becoming soggy.