One of my go-to quick meals is an egg salad on salad greens. Generally i have homemade mayo and hardboiled eggs in the fridge at all times, but obviously this would take much longer without those already to go. Today it took 15 mins, including half-assed clean up.
The good ratio is two eggs per half a small avocado, but that's between you and your portion controls.
Today i took a whole avocado, four eggs and various tasty stuff and made an absolutely delicious version of this.
-Peel the eggs and combine the yolks with the avocado, leaving the whites separate.
-mash the yolks, avocado, a scoop of mayo, a tbsp of lemon or lime juice, a squirt of rooster sauce, salt, pepper and some capers.
-chop up the whites and combine that with your avomix, then put half on a bed of greens.
-sprinkle nuts, microgreens, paprika or whatever else you want on top. It would probably be good with pickled anything in lieu of the capers.
The other half will still be good tomorrow, probably because of the citrus juice. Store in a container with a tight lid. I ate mine with half a piece of dave's killer bread because I'm trying to keep some carbs in my life.
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