Boil the eggs for 5 minutes; run them under cold water and peel. Separate the whites from the yolks and discard the yolks. Chop the whites, combine them with the other ingredients and serve on whole wheat bread or in pita pockets. One ounce serving equals a half cup (4 ounces) of egg salad in one whole wheat pita or two slices of whole wheat bread. Per serving: 299 calories, 19 grams of protein, 48 grams of carbohydrate, 566 milligrams of sodium, 4 grams of fat (13 percent of calories).