Egg Salad
Egg salad is easy to make. You can even keep it in the fridge for a couple days and pull out for a quick snack by stuffing it into mini pitas.
| Quantity (Imperial) |
Ingredient | Quantity (Metric) |
|---|---|---|
| 2 | eggs | 2 |
| 1 tablespoon | light mayonnaise | 15 mL |
| 1/2 tablespoon | finely chopped onion (optional) | 5 mL |
| 1 | whole wheat tortilla or hot dog bun | 1 |
| 2 | leafs of green lettuce | 2 |
Directions
- Place the eggs in a small pot with just enough water to just cover them.
- Put the heat on medium-high. Let eggs boil for 5-7 minutes.
- Carefully put the pot in the sink. Fill the pot with cold water. Let it cool for 5 minutes.
- Crack the egg shells and peel.
- In a small bowl, mash the eggs with a fork and mix in the mayonnaise and onion. Spread lettuce and egg salad evenly over the tortilla and wrap or place in a hot dog bun.
Serves 1
Food groups: Grain products, meat and alternatives, vegetables and fruit.
