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 taste1. 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
Comments are closed.
Trisha
March 15, 2011 at 10:52 pmThe salad looks lovely … as the weather warms up, i’m moving on to more salads … thanks for sharing!
Angela
March 16, 2011 at 9:37 pmI will have to show this excellent recipe to my husband. He is on a mission to eat every variety of egg salad.
Lori Winter
March 16, 2011 at 9:40 pmGlad I could help him out! Enjoy ;)
It's a Keeper
March 21, 2011 at 8:00 amWow! This looks amazing! Thanks for linking up to the It’s a Keeper Thursday blog hop! Be sure to come back next week and link something new!
Christina @ It’s a Keeper
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