The next time you boil eggs, make a few extra. Keep cooked eggs with the shells on in the refrigerator for quick snacks and meals. Get an egg slicer to make them pretty when you're ready to use. Then next time you're looking for something quick, you don't have to resort to anything in a package. They pack protein and if you're really watching calories, it's easy to separate the yolk and discard it so you only get the low cal but still high protein white. They're great sliced over a piece of toast or bagel with a little low fat cream cheese. Top an ordinary salad with eggs and canned garbanzo beans to make a balanced meal. Also, you can add cooked egg to all kinds of leftovers. Top extra pasta or rice and add some seasoning or add to Chinese, Thai, or Indian take-out dishes. Of course, in a pinch, just salt and pepper and pop in your mouth!
Dice 3 boiled eggs (2 just whites, 1 with yolk) and mix with a Tbls of 20 cal mayo (can't remember if it's the reduced or low fat variety of Best Foods that is 20), a few inches worth of diced celery, few pinches of chili powder, salt, fresh cracked pepper, and maybe even some diced sweet pickle. Scoop onto some low cal whole wheat bread (if you lightly toast it and let it cool it makes it seem like crusty bread) and enjoy your satisfying, tasty, healthful (mucho protein and whole grain!), and low fat egg salad sandwich!