Easiest Egg Salad

I almost always have a can of tuna or beans in the cupboard.  So, this morning after I had chopped up all the vegetables listed below, I was shocked when I went to grab some tuna.  “Ah!  What am I going to do for my lunch???  And no beans???”  Some sort of protein needed to go in my lunch…  I went to the fridge and saw eggs.  Light bulb!  Egg Salad!  This is the easiest Egg Salad, and if you don’t have the same vegetables in your fridge – no worries – just add the ones you like. 

Unfortunately, the only picture I have is the one of the empty bowl, haha.  I was hungry and totally forgot to take a photo pre-lunch indulgence. 

I paired a few pita chips and carrot sticks with this lunch, but you could always make a wrap with lettuce or cabbage.  The ideas are endless.

Yields 1 delicious serving!

Nutrition Information:  101 calories, 6g carbs, 5g fat, 5g protein, 212mg Cholesterol, 535mg Sodium, 3g sugar, 1g fiber

Ingredients: 

• 1 large hardboiled egg
• 1 tablespoon non-fat plain yogurt (I use Fage)
• 1 tablespoon salsa (I use Picante Medium)
• 1/8 cup chopped cucumber, with peel
• 1/8 cup chopped celery
• 1/8 cup chopped carrots
• ½ teaspoon garlic salt
• ½ teaspoon thyme
• 1 small pickle
• S&P to taste

Directions:

1. Hard or medium boil egg and let cool.
2. Mince cucumber, celery, carrots, and pickle.
3. In a bowl, add yogurt, salsa, chopped vegetables and pickle, garlic salt, thyme, and S&P.
4. Chop egg and mix in bowl with the rest of the ingredients.
5. Enjoy!