My Favorite Healthy Egg Salad
I feel like one of the hardest parts of working full time is coming up with lunch solutions. Pack a lunch? Eat out every day? Skip it altogether? Tough answers to some tough questions. As a side note – I’ve always had a strange admiration for people who say ‘I forgot to eat lunch today.’ I mean. How? How did you forget? Weren’t you starving? Weren’t you counting down the hours/minutes/seconds until you got to eat something good? Isn’t lunch the highlight of an otherwise mundane day? I don’t get it, you guys, and I’m intrigued.
But the reason lunch is important during the week is two-fold: 1) obvious nutrition requirements and 2) it gives you something to look forward to. If I didn’t have lunch I might just simply quit my day after breakfast.
This egg salad is one of my ultimate go-to’s for lunch. It’s healthy, it’s easy to make, and you can make it in larger batches to have all week. You can put it on toast, you can put it on crackers, or you can just eat it with a fork like I do most days. It’s delicious.
- 4 eggs (will be using 1 whole egg, and 3 egg whites)
- 1 tablespoon light mayo
- 1 tablespoon chopped pickle
- 1/2 teaspoon pickle juice
- 1/2 teaspoon yellow mustard
- ~1/8 teaspoon kosher/coarse salt, more to taste
Hard boil the eggs. I do mine by placing them in a pot and covering with water, bringing them to a boil, then turning off the heat and covering for 10 minutes. I then drain the water and replace with ice water. The ice bath for a minute or two ensures the yolks stay yellow.
Peel the eggs and slice one whole egg, and 3 egg whites into a bowl. Discard the remaining yolks. Mash the egg and egg whites with a fork. Mix in the mayo, pickle, pickle juice, mustard, S&P. Serve warm or refrigerate to cool down.