Mar 14, 2011

Garden Egg Salad

Raise your hand if you’ve ever opened the fridge about lunchtime and just stared.

And stared . . .

And stared . . .

At nothing really. You’re hoping something really yummy will magically appear.

Something deliciously healthy with enough protein to get you through the rest of the day.

Right about now you’re wishing you had fixed your lunch the night before, like your mom always made you when you were a kid.

It’s true. That was a wise move your mom made back in the day. One that I wish I would repeat more often now!

This Garden Egg Salad recipe is perfect for lunch-just whip up an extra large batch and keep it in a container in the fridge.

Garden Egg Salad

Ingredients:

5-8 hard boiled eggs, peeled & chopped

1 or 2 big handful of cherry tomatoes, halved

1 cucumber, diced

1 c. sliced cabbage

1 avocado, diced

1/2 c. mayonnaise

1 tsp. basil

sea salt & black pepper to taste

1. Combine all ingredients in a large bowl and mix well.

2. Store what you don’t eat today in the fridge for tomorrow’s lunch!

Variation: For a Garden Egg Salad with a zing, use stoneground mustard instead of mayo. So tasty!

This post is linked to Mouthwatering Monday, Monday Mania, Real Food Wednesday, It’s a Keeper Thursday