There are a lot of food-related holiday traditions out there, and while I can’t get behind anything that encourages you to eat a boatload of sugar/corn syrup/yellow #5/ partially hydrogenated fats, I DO like one that leaves you with an excess of hard-boiled eggs.
Having a surplus of protein-rich, ready-to-eat eggs for the week is great for quick snacks, breakfast or even lunches, with a few add-ins. I know most people will be tempted to dice ‘em up and mix with a ton of mayonnaise to slap on white bread, or slice them to mix with sour cream for deviled eggs, but I implore you to consider an alternative.
I created this little salad for myself sometime last year when I was sick of my usual lunchtime staple. It’s like egg salad with a colorful, healthy twist, and I don’t kid when I say my co-workers at the time were JEALOUS of my creation. Instead of mayo, I mixed the chopped eggs with avocado and diced cherry tomatoes and put it atop mixed greens – no dressing necessary! Almost like a Cobb salad, minus the bacon, blue cheese and heavy dressing.
Try this out!
Kait’s Green Egg Salad
2 whole hard-boiled eggs, chopped
2 hard-boiled egg whites, chopped
Handful of cherry tomatoes, chopped
½ an avocado, mashed
1-2 cups mixed greens
Combine the first four ingredients with the mashed avocado (add salt, pepper and garlic powder if you like – I add those to everything. Consider adding a spicy kick with cayenne). Scoop on top on greens. Enjoy!
Originally published on the Tewksbury Sports Club Facebook page April 3, 2015. Check out my #FitFoodieFriday posts every week at https://www.facebook.com/tewksburysportsclub