As I result, found myself just taking boiled eggs with me because the protein is definitely filling or taking a can of tuna and just eating it (again, I hate mayo so tuna salad is no good). Recently, though , I found an egg salad recipe that didn't use mayo (yeah!!), but did use avocados (yeah again). I've created my own variation on it and I love it. I pack the bread and salad separate and eat it open-faced. If you have a nice, crispy romaine, put it underneath the egg salad. Even better.
Egg Salad
Ingredients
- 3 boiled eggs (I like mine soft-medium boiled, not runny but not hard)
- 1/2-1 avocado
- 1/8 cup shelled and cooked edamame
- 1 squirt of spicy mustard (or whichever mustard you choose)
- 1 dollop sour cream
- 1 small, chopped shallot (I typically don't use shallots, since I had some, I added it).
- Red onion (just a little bit for some bite - eyeball it)
- Salt and pepper to taste
1. Boil eggs (to the hardness you desire). When eggs are cool, dice them. I use an egg slicer and do it 2 ways and then break the egg apart a bit more in the mixing bowl with a butter knife.
2. Cook edamame
3. Chop edamame, onions, shallot and avocado
4. Mix together the egg and other chopped ingredients.
5. Add sour cream (I typically use 2-3 spoonfuls) and add 1 squirt mustard (I like to use spicy brown - go easy on it. I find if you add too much mustard it can overpower the other flavors)
Serve as mentioned above.
Kale Chips
- Kale (as much as you want - just tear it off the stem)
- Olive Oil
- Sea Salt and Pepper
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