I am always looking for simple lunch recipes that are convenient to brown bag so I can take them to work. This is no easy task as the flavors, consistencies and textures of certain brown bag lunches can easily lose their magic if you make them the night before and then transport them during your morning commute.
This simple egg salad recipe manages to retain its flavorful kick and will give you something to look forward to during your lunch. And it’s light on the calories, just in time for the new you in the new year! 🙂
Feisty Fairytale Egg SaladServes 2
4 hardboiled eggs
1 handful of Spanish green olives, chopped (10 queen size or 20 small)
1 tablespoon chopped yellow onion
2 tbs fat free Mayo
1 tsp of Franks Hot Sauce
Salt + Pepper to taste
Light Wasa Crackers
Mixed greens for garnish
Gently chop the hardboiled eggs and mix in olives, onions, and mayo. Add the Frank’s hot sauce to taste (I use at least 1 teaspoon but I am certain hot sauce lovers will want more.) Pile desired amount onto light Wasa crackers. Top with mixed field greens as a garnish. Enjoy!
Christine says:
Just tried this recipe…delicious!!!! Used fat free vegan mayo instead (it was my only choice) but surprisingly this was still very tasty. Used on rye Wasa crackers and a little more hot sauce on top.
Giulia says:
Made the lemon artichoke chicken the other night. It was fantastic. Not hard to make and not all that time consuming. It's rare to find something so healthy taste so good. I ate it with a side of string beans and my boyfriend at it with a side of brown rice. We both loved our dinner!
Christine says:
Diana, I love this recipe so much that I just looked it up again after all these months!!! I love your Fire&Ice post too! I think we need to go there on my next trip to NEPA!