What I Ate Wednesday- Healthy Egg Salad Recipe

Hello and Happy Hump Day! Today I am jumping right into the content for What I Ate Wednesday. Who loves Egg Salad! This week I’m sharing a healthier version that you can prep ahead for the work week.

 

Breakfast:  I never get sick of pumpkin pancakes! Pumpkin is something I typically eat all year long. These were super filling and delicious!

Stack'd Pancakes, WIAW

 

 

 

 

 

 

 

 

 

Lunch: I love Trader Joe’s Egg White Salad. Since I do not have the convenience of running to TJ’s on a whim, I’ve been making my own. Egg salad is easy enough to prepare. I like to keep my egg salad simple, that is just my preference but you can add chopped celery, bell pepper or even pickles to yours. My healthier version uses fat free Greek yogurt instead of mayo.  Feel free to add some paprika, curry powder; the ideas are endless. I toasted up some Canyon Bakehouse Mountain White bread to go with my egg salad.

Healthy Egg Salad Recipe

copy cat trader joe's egg salad, canyon bakehouse mountain white bread, wiaw

 

 

 

 

 

 

 

 

Healthy Egg Salad
 
Prep time
Total time
 
Author:
Recipe type: Lunch
Serves: 2 sandwich
Ingredients
  • 4 hardboiled eggs, chopped
  • 1 TBS nonfat plain greek yogurt
  • ½ TBS dijon mustard
  • 1-2 small sweet gherkins, finely chopped
  • salt and pepper to taste
  • 4 slices toasted Canyon Bakehouse Mountain White Bread(or bread of choice)
Instructions
  1. Separate the yolks from the egg whites and discard 3 of the yolks.
  2. Chop eggs and combine with yogurt, dijon mustard and seasonings.
  3. Serve on your choice of toasted bread.

 

Afternoon Snack: I’ve always loved apples but recently stumbled upon Envy apples. Wow- they are quite tasty! For my mid-afternoon snack, I made a snickerdoodle greek yogurt fluff to dip my apple slices into. This was a perfect combination of carbs and protein and kept me tied over until dinner.

PEScience Snickerdoodle fluff, wiaw

 

 

 

 

 

 

 

 

 

Dinner: Breakfast for dinner is always a winner. This is what I would call a “kitchen sink” omelet. I had broccoli, asparagus and some rotisserie chicken in the fridge that needed using up.  I sprinkled some low fat mozzarella on top and broiled until melted. I wanted to add some carbs to the meal so I went with some crispy hash browns which I later doused with ketchup!

BRINNER FOR DINNER

 

 

 

 

 

 

 

Evening Dessert: My bedtime snack was an Salted Caramel Arctic Zero brownie bowl topped with my homemade salted caramel peanut butter. I cannot get enough of Try About Time’s brownie mix!  Hands down the easiest mix ever! One scoop of the mix plus 2 tablespoons of water. Add your batter to a small ramekin or pan and bake for 12 minutes. Perfect brownies every time!

TRY ABOUT TIME BROWNIE MIX, ARCTIC ZERO

 

 

 

 

 

 

 

 

 

All right! There you have another edition of What I Ate Wednesday!

I hope you enjoyed these sneak peeks into my daily eating habits, and I’ll see you later this week!

Are you a fan of egg salad? What are some of your favorite add ins? I’ll be starting the Sunday Supper Series soon- don’t forget to comment below what meal you would like to see!

 

2 Responses to What I Ate Wednesday- Healthy Egg Salad Recipe

  1. I keep hearing great things about the Canyon Bakehouse gluten free bread – haven’t tried it yet. And I still haven’t tried the About Time brownie mix or the PEScience Snickerdoodle protein powder (even though I DO have both of those products in my pantry). I need to get on that, haha.

    • Hi Liz! Target carries Canyon Bakehouse – that is where I found mine. You definitely need to try the Snickerdoodle protein and the brownie mix= you will not be disappointed!

Wendy Moore
wendy@moorewaystowellness.com
(610) 573-8494

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