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I have a confession to make.
During a Nutrition Response Testing visit with one of my clients last week, she mentioned Egg Salad.
And for the life of me it’s all I could think about the rest of the day.
So at 9pm that night, when I couldn’t take it any longer, I made myself some Egg Salad.
Egg Salad always makes me think of my childhood, eating egg salad from eggs with whites that had been slightly tinted from the food coloring we dyed them in. My mom and I love Egg Salad, and as for the people currently under my roof, just Annie and I take a liking.
I will say, though, it’s just like eating deviled eggs…you put in the time to make it and it’s gone in twenty minutes!
This Egg Salad, though, I was going to make this batch last…and it did, for FOUR whole days.
I ate the entire thing on my own and loved every bite of it.
Here are three reasons I think Egg Salad is a perfect food:
#1: It’s an inexpensive way to get a concentrated protein.
#2: It’s a convenient way to get healthy fats.
#3: It’s a great way to curb a craving for this mama.
This week I’ll share with you how to make egg salad:
Homemade Egg Salad
Ingredients
- 1 dozen eggs boiled and chopped
- 3/4 cup mayonnaise
- 3 T. yellow mustard
- 3 stalks celery chopped
- 1 dash ground black pepper, paprika, and sea salt to taste
Instructions
- Place chopped eggs, mayonnaise, mustard and spices in a bowl. Mix to combine.
- Stir in celery.
- Serve with celery sticks, on toast, over a bed of lettuce, or in a sandwich.
What’s YOUR favorite way to eat Egg Salad?
