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.
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.
- 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.