After being away all weekend and eating out for every meal (travel calories don’t count, right?), I’m definitely going to be hunkering down to work this week and also get back on track with (trying) to cook at home. Lunches are the hardest for me because of my schedule, sometimes it’s easier to opt for a pre-made snack or a meal at a cafe, than to whip something up at home. I love Louisa’s recipe this week and it seems easy enough!
Egg Salad for One
Guest post by Louisa from Living Lou
One thing I know about cooking for one is that eggs are the ultimate ingredient because they are so versatile and fast. I’ve already shared my favorite recipe for egg drop soup, but this recipe I’m sharing today for egg salad was my go-to meal during finals – it’s the perfect lunch or quick dinner in between studying or paper writing. It takes just 10 minutes to whip up, is packed with protein, and is one of those simple recipes that you can make one serving of without any problem. Plus, you probably already have all these ingredients in your fridge!
I finished up finals (and my undergrad!) last week, but I know many of you are still in the thick of it. It’s not fun, but remembering to try and eat healthy snacks and meals to fuel your brain during intense study sessions will make you feel much better. During my university career, I had my fair share of pizza-only finals weeks but I’ve found that throwing together a simple meal or snack is not only a great way to de-stress but your mind and body will work better. (And don’t forget to sleep, that helps too!) Check out my post on the best healthy study snacks for some more ideas.
I’ve got a basic recipe here for egg salad, and then a couple of optional ingredients that I love to add for a little something special. It’s one of those recipes that you can really jazz up and make your own by adding whatever your favorite flavours are.
– 2 eggs
– 2 tsp mayonnaise
– ½ tsp Dijon mustard
– 1 green onion
– Salt & pepper to taste
– ½ tsp minced fresh thyme
– 1 tsp minced hot banana peppers
1. Bring a small pot of water to a boil. Add eggs and cook for 10 minutes. Remove eggs from pot and run them under cold water. Peel and slice in half.
2. Mash eggs with mayonnaise, Dijon, fresh thyme (if using) and banana peppers (if using). Season with salt and pepper.
3. Serve on toast with your favorite sandwich toppings; I like using lettuce and radishes.