Egg Salad and Chunky Tomato-Cucumber Salad

I hate to disappoint you all, but this is not a super extravagant meal posting.  It is simply egg salad.  It’s simple, it’s delicious, it’s nutritious.

After a tough ride with my SpinPower group on Thursday morning I went home and whipped up this scrumptious brunch-like meal.  Took all of 15 minutes to prepare, so I didn’t need to snack while it was cooking…like I usually would. eggsalad2

For my egg salad I used two hard boiled eggs and about 1 tbsp. of Hellman’s light mayonnaise.  Mix it all up and BOOM – egg salad!

If you need a refresher course of how to hard boil and egg, here it is….(No worries, I forgot how to do it too…)

  • Place eggs in a saucepan and fill up with water, covering eggs at least an inch.
  • Turn burner on and bring water to a boil.
  • Once water begins to boil, remove pot from heat and cover for 12 minutes.
  • Drain water, allow eggs to cool, and then peel away the shell.

Nutrition in an egg

  • 70 calories
  • 5g fat (1.5g saturated)
  • 185mg cholesterol
  • 70mg sodium
  • 70mg potassium
  • 0g carbohydrates
  • 6g protein
  • loaded with vitamins


For the tomato side salad, slice chunks of tomato, red onion, and cucumber.  It’s a great way to bring some bold flavors to your egg salad dish and the colors look beautiful on the plate.





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