Over here we’ve been continuing to get back into the groove of having salads for lunch. With an upcoming trip for the both of us to Washington, D.C. next weekend, a couple international mileage runs for Cathrine, and a Thanksgiving trip, the next month or so will be filled with travel so I’m feeling like we need to make our time home count and eat lots of nutritious meals. While we both really enjoy travelling, it can be hard to stick to healthy eating and make time to exercise, no matter how lofty my pre-travel goals are. We’ll talk about my holiday/travel goals soon.
This egg salad has been a staple in our household for a while now. It’s refreshing, filling, and simple to make. Great for a weekday lunch or when you don’t have much in your fridge. You can make it the night before and keep it in the fridge or you can put it together right before. My preference is to make it the night before because it gives some time for the eggs to cool.
Simple Egg Salad
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
5-6 cherry tomatoes
Handful of mixed baby greens
Small bunch of microgreens
Place two eggs in a small pot and add water so the eggs are fully submerged. Bring the water to a boil. Boil for 10 minutes. Drain eggs and let cool before peeling. Once eggs are cool, peel 1 egg and chop in quarters. Peel second egg, discard the yolk, and chop egg white in quarters. Place both chopped eggs in a small bowl. Add 1 peeled and diced carrot, 1 tablespoon dijon mustard, and 1 teaspoon apple cider vinegar to the bowl with the eggs. Using a knife, mix and chop the eggs so it is all combined. I like to still have a crunch in mine, so I leave my carrots a bit on the bigger side. Sprinkle with fresh cracked pepper on top.
Place a handful of mixed baby greens and top with a bunch of microgreens in a bowl.
Any recommendations for must do/see in D.C.? We’ll only be there for the weekend.