After a fun weekend of relaxing, hanging with family and friends, celebrating Jacki + Patrick’s baby, chowing down a giant veggie sub from our favorite Which Wich, and squeezing in a family run in the sun, it’s back to the busy week.
Looking out the window to a snow-covered deck and yard, and -10* wind chills, this lunch looks a little off season. It hit the spot though.
It’s cheap, easy to pack, can be made ahead of time and gives you hope for summer. 🙂
Egg White & Avocado Salad
serves 1 big serving but can easily be modified with adding another egg or egg yolk or shared for smaller portions
- 4 hard boiled eggs
- 1 T. low fat mayo
- 1 T. dijon mustard
- 1/3 avocado, smashed
- salt and pepper
Fresh lettuce + Sprouted grain bread
- Make eggs hard boiled by boiling them for at least 10 minutes. Let the eggs cool and peel them.
- Remove the yolk from 3 of the eggs and save or discard.
- In a bowl, smash 3 egg whites with 1 full egg until they are small enough for egg salad.
- Stir in mayo and mustard.
- Add avocado and mix to combine.
- Sprinkle with salt and pepper and serve on toasted bread with fresh lettuce, on salad or in lettuce cups.
Other great toppings would be: fresh sliced tomatoes (in the summer because our tomatoes aren’t great right now), a piece of bacon (broken into pieces and mixed in) or a little hot sauce.
Off to brave the 4* degree temps and head to teach my 6 am class.
