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.