Egg Salad with Mustard and Pickles
I think it's no secret that I love eggs. They are indeed the perfect food. The incredible, edible whatever.
And I love deviled eggs. Enormously. So, are you surprised that I love egg salad? And that I always put extra tasty things in when I make it? Can you blame me? It's so easy!
And easy was the name of the game this week. Days are still very long, and I needed to prep as quickly as possible so I could squeeze it all into the day off this week.
Planning!
This all started because I had half a loaf of bread left from last week's avocado toast. Then it was just a matter of what's in the fridge that tastes great in egg salad? Whole ground mustard... mayo... home-pickled dill pickles (hell yes!)... buy a slicing tomato and we're all set!
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- eggs
- 9 grain bread
- light mayonnaise
- whole grain mustard
Groceries I had to buy...
- slicing tomato (.66lb @ $1.99/lb = $1.31
Total monies spent for the entire recipe: $1.31
Total monies spent for each of these 4 meals....
$.33 per meal
Cooking!
I did this as methodically as possible to portion the four days' worth of egg salad evenly into individual containers. Then, in the mornings, I've been toasting the bread, slicing enough of the tomato to use, and chopping up a dill pickle pickle spear to stir into the egg salad before smushing it onto the toast. And yeah, I've been packing a fork, too, so I can eat every last morsel of wonderful egg salad.
So, as I peeled the eggs, I put three each into the containers, then sliced three at a time and popped those yolks back into the container, mashed with 2 tbsp of mayo and 1 tsp of whole ground mustard. I chopped the whites of those three eggs and stirred up that portion of egg salad, then moved on to the next container. Perfectly. Evenly. Portioned.
It's near the end of the week (just two more days to go!) and I've been eating this all week with delight. One of the stagehands came to check in with me about something yesterday when I had a face full of egg salad, and I've never been prouder of a simple but perfect sandwich. After all, I have to eat, too!
