Weekday lunches are easily the hardest meals for me to plan. It can be a challenge to keep things interesting when a kitchen full of ingredients, a stove, and an oven are not readily accessible – although I am lucky enough to have a fridge, microwave, and toaster oven at my office. Some days a turkey wrap or salad is sufficient and some days I feel like if I eat either of those things one more time I am going to go crazy.
Last week I was craving egg salad, which I haven’t had in quite a while because consuming mass quantities of mayonnaise doesn’t align with my general goal of eating mostly healthy food most of the time. Don’t get me wrong, I love mayo. I grew up in a mayo-loving household where the condiment was an assumed element to practically every sandwich ever made. I still enjoy it on most of my sandwiches (except at restaurants where they tend to go way overboard with the stuff, then it’s mayo on the side… if you can’t keep it under control I’ll just do it myself please and thank you). But I have a hard time justifying chicken/egg salads where mayo is the primary ingredient, even though I find them delicious.
So to satisfy my egg salad craving I tried out a recipe for healthy egg salad and was very happy with the final product. It doesn’t have the same taste of mayo-based version, but it doesn’t really try to achieve that either. The flavor is different enough so that you don’t feel like you’re eating a crappy, low-fat egg salad imposter.
This recipe will make enough for a little more than one sandwich/wrap (depending on how much you pile on, the size of the eggs you use, etc). I doubled it up the first time and it was enough for three.
2 large hard boiled eggs chopped up
1/4 cup of plain non-fat greek yogurt
1 dill pickle chopped up
1 teaspoon of mustard (I used a horseradish mustard which added a great flavor but you can use any kind)
Any additional seasonings and veggies of your choice. I added paprika, salt, and pepper. Diced onion and celery would also be good.
Combine all the ingredients in a bowl or tupperware container, mix them together well, and enjoy!
I prepared it at night and then took a container of it to work for lunch the next day. I used it in a sandwich with whole wheat bread, tomato, and avocado and it was delicious!
Do you pack your lunch to take to work or school? What are some of your favorite lunchtime foods?