About Me

Note from Maria: I am a Registered Dietitian with a Master of Public Health Degree in Nutrition from UNC at Chapel Hill. I have a passion for helping people with nutrition & wellness, especially moms. Women & moms provide care for everyone else often at the expense of considering their own needs. I hope to provide good resources to you to help you make nutrition and wellness a priority.

Wednesday, September 19, 2012

Egg Salad

Egg salad is an old favorite, I can remember eating it when I was a kid. It can make for a quick breakfast or lunch. Serve it with 100% whole grain bread and a piece of fruit or cut veggies and you have a fast & easy meal. If you have never made it before, here is how:

Hard boiled eggs: Place desired number of  eggs single layered in a pot and cover them with water. Place pot on the stove and bring to a boil. When the water starts to boil, cover and turn off the heat. Time eggs for 18 minutes. After 18 minutes, put pot with eggs into the sink and rinse with cold water to cool eggs. Refrigerate immediately after. You can obviously eat these "as is" or make into egg salad.  

To make egg salad: Peel 2 eggs and "mash" with a potato masher or a fork. About 1 tbsp of Reduced fat mayo (Hellman's w/ Olive oil is my favorite). Add fresh ground pepper and 1 tsp+ spicy or dijon mustard. You can add minced onion or celery if you like. You can definitely make larger batches of this and refrigerate until ready to eat. 


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