beka stays healthy : egg salad

This just in: I’m now a member of Tasty Kitchen! I’m pretty sure that finding/creating/posting recipes just filled the 2am-3am time slot of my schedule.

I’m not sure how this happened, but somehow the first recipe I added was for…egg salad.

Nothing says fall like egg salad, right?

Well..nothing says “I can’t finish a dozen eggs before they expire” like egg salad. Which is why on Sunday, I hard-boiled a handful of eggs that had seen better days and whipped up this salad:

(Don’t be alarmed at the quality and clarity of the above…I know you’re used to seeing sub-par cell phone photos these days, so please avert your eyes from the screen and adjust as necessary.)

Here’s the ingredient list:

  • 4  Hard Boiled Eggs
  • ¼  Large Red Onion, Diced
  • 1  Large Kale Leaf, Chopped
  • 2 Tablespoons Plain Greek Yogurt
  • 1 Tablespoon Whole Grain Dijon Mustard
  • 1 dash Salt And Pepper

And here’s what you need to do to make the magic happen:

This really couldn’t be easier. Actually, if hard-boiled eggs didn’t resist the peeling process so stubbornly, it would be a lot easier.

Start by hard-boiling eggs using your favorite method. Once they have boiled and cooled, peel (and lament) and roughly chop the eggs. In a mixing bowl, add the diced red onion, chopped kale leaf, plain Greek yogurt, whole grain Dijon mustard, and salt and pepper to taste. Mix well.

(Side note: you can also invite chia seeds to the party. They’re jam packed with nutritional goodness and add a nice thickness to the salad. About 1/2 Tbsp works well here.)

And bam, a lunch is born. Store in a tupperware container in the fridge for as long as you feel is safe (which, if I’m the judge, is whenever I finish it).

(You can also find this recipe here, at Tasty Kitchen!)


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