Who doesn’t love an egg salad (besides my husband)?! This recipe is packed full of protein and healthy fats. If you want to make it into a sandwich, no problem! I like to eat it just as it is. Again, I’m a creature of habit (see my morning protein shake recipe) and eat this every day for lunch. Again, the fewer decisions this mama has to make in a day, the better!
Sunday is my prep day for the week, so all of the eggs I need, I hard boil and peel them. I’ve perfected a way to do this so they come out perfectly hard-boiled and easy to peel each and
- 3 hard boiled eggs
- 1.5 ounces of avocado
- 1 (ish) tablespoon of lemon juice
- .5 (ish) teaspoons of salt
- .5 (ish) teaspoons of paprika
- .5 (ish) teaspoons of white pepper
Just slice up those eggs with the egg slicer, weigh the avocado, toss in the spices and mix it all up! I’ve gotten to a point where I don’t actually measure out the spices, I just do it all to taste. Start with those measurements and increase as you want. I make this in the morning before work and it tastes better by lunchtime.
Eating this keeps me full for a few hours until my snack. I’ve tried other things for lunch to keep my full but nothing does it quite like this recipe. I think it’s the combination of fats and proteins that does the trick!
What’s your favorite healthy recipe for lunch? Tell me below!