Lately I have been so tired of the same old lunch items: avocado sandwich, veggie burger pita, or leftovers. I needed something different this week.
Eggs to the rescue!
I don’t usually eat eggs for lunch, but realize they are an even more frugal, muscle-building alternative to lunch meats or cheese.
We don’t keep lunch meat in the house, so lately I have been reaching for the eggs for a quick meal. Yes, egg salad smells eggy, and your coworkers might turn up their noses at your egg sandwich but who cares? Enjoy it.
I realize mayonnaise is not exactly healthy, but now that you can buy the kind made with olive oil and no corn syrup, a dollop here or there is not so bad.
This egg salad incorporates fresh plain Greek yogurt, boiled eggs, some olive oil mayo, and….a secret ingredient.
And it is delicious, y’all.
Remember tofu takes on the flavor of most anything you add it to, so some chopped tofu is really just a protein-packed filler to make the eggs go further and lower the fat content.
Although, more and more studies are showing no correlation between eggs and cholesterol, so enjoy your fat in the yolks.
I don’t think I’ll be eating anything but this at lunch-time for a while. I apologize in advance to my coworkers, but they tempt me all day with donuts and pizza so this is just payback.
The chickens were intrigued while I was photographing the sandwich, so it was difficult to get a photo that did not have a chicken eyeing my sandwich.
Right now I have some “healthy” flourless blondies in the oven, and if they are not a complete disaster, I will share soon.