Happy New Year, everyone!
Between the holidays and family visiting, I’ve had very little time to sit and organize myself, but now that everything is settling down, I”ll be posting regularly!
Today is Dylan’s 12th birthday. I still can’t believe it’s really happening! Seems just yesterday he was so tiny and needed so much from us. Now, he’s almost completely independent and looks it too! Since he loves my egg salad it seemed logical to make it for him as an after school snack on his special day.
This recipe is made in no time and the best part is, I’m using real mayo! I’m not trying to deter you from your New Year’s Resolution, but the truth is, if you use ingredients in moderation, you can still enjoy a healthy and balanced meal that doesn’t leave you feeling guilty. Besides, I’ve made this with Light Mayo and it really doesn’t do it justice. Although we’ve got some fat from mayonnaise and a little salt, it’s also packed with protein and will keep you full for longer. Time to make some gains!
Here’s what you’ll need!
1 12.5 oz can of chicken breast in water
3 tablespoons of real mayonnaise
1/8 teaspoon of salt
1/8 teaspoon of pepper
2 teaspoons of dijon honey mustard
1/8 teaspoon of Italian breadcrumbs
1. Bring eggs to a boil and set aside for a minimum of 2 hours.
2. Under cold running water, remove the shell from the hardened eggs.
3. In a mixing bowl, roughly slice up eggs, then add the chicken breast and mix thoroughly.
4. Add mayonnaise, salt, pepper honey mustard and breadcrumbs.
5. Spred onto white or whole wheat bread and enjoy!
My egg salad is somewhat basic, as Dylan love the taste of eggs and doesn’t like all the extra toppings. Feel free to add any of your favorite goodies, such as olives or potatoes to take it up a notch. This snack will hold you over for at least 2-3 hours and we know that’s how frequently we should be eating on any given active day, so go for it!