I don’t know anyone else who loves egg salad more than me. It can be made so healthy-ish, it’s simple to make and it tastes great in a variety of ways. Plus it’s loaded in protein! This particular recipe is 2 eggs per serving equaling up to 12g of protein! That’s great for a pre or post-workout meal.
Since I’m still getting the hang of this container counting, I’ve been getting quite a bit of help from some blogs that I’ve found on Pinterest, (thank goodness for Pinterest, by the way) – it can be a little overwhelming at first, so finding food ideas via others who have done it before is a tremendous stress-reliever and makes nutrition blocks seem much more do-able. I’m on week 2 and I’m starting to get the hang of it. You can eat “outside of the box.” You don’t have to eat strictly meat and a vegetable and a teaspoon for each meal. There are some great resources out there that are much more creative, like this egg salad recipe that I found via Carrie Elle.
- 2 hard-boiled eggs, peeled and cut into small pieces
- 1½ tsp lite mayo
- ½ tsp dijon mustard
- ¼ tsp paprika
- pinch of himalayan salt and pepper, for taste
- Add all ingredients into a medium size bowl. Chill for approximately 1+ hour, if possible before serving.
- 1 red, 1.5 tsp for 21DayFix.