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A Mom Lunch with some Egg Salad

December 26, 2010

Mom Lunch: Kashi Multigrain Crackers, Camembert Cheese, Egg Salad, Romaine Lettuce mix (with ground pepper/olive oil/ dash of salt), Grape Tomatoes, Blueberries

Whenever my sister and I call each other around lunch time, we ask each other what we are eating. Not out of general curiosity, but more to see if either of us had a “mom lunch.” A mom lunch is something my mom enjoyed while we ate sandwiches as kids, and well, the grass was always greener on her plate. A mom lunch includes romaine mix lettuce (flavored with olive oil, salt and pepper), a fresh tomato sliced and seasoned, crackers, special cheeses, random fruit sliced, and a lump of a egg or tuna salad. A good mix of lots of nutrients and satiates all cravings. It is the perfect mix of everything for lunch, and today the day after my freshman run at being a mommy on Christmas, I enjoyed a mom lunch.

Below is my very simple egg salad recipe. Since Serafina is eating egg yolk now (eggwhites are allergenic, so avoided until babies are one), we made egg salad with the leftovers. For many of you, egg salad is logical and simple, there is no need to get gross grocery store containers full of mayo mush. However, I have some friends who are new to this cooking-for-yourself-thing and get intimidated by complex recipes, so this is a special recipe for them. A few things about mayo. I buy it in small containers and use it once in awhile. I don’t think it is as devilish as people think, seriously everything in life is about moderation. However, I do buy organic mayo because the mainstream brands have high fructose syrup. We avoid high fructose corn syrup in our house (check your labels and you will be shocked with how many things contain it- ketchup, salad dressing, crackers, soda, etc). I don’t like the idea of genetically modified foods, the chemical process corn must go though, nor the links to obesity, diabetes, and health issues. I figure, closer to the natural food source the better, and seriously the organic versions just taste better. Finally, subtract the mayo to your taste, adding by single tablespoon might help you monitor what you are comfortable with. Me? I don’t like my egg salad dry, and I enjoy it only once in awhile so the extra bit of mayo is not a big deal to us.

Simple Egg Salad

  • 4 hard boiled eggwhites (yolk removed after hardboiling)
  • 2 hard boiled eggs with the yolk
  • 1-2 tb mayo
  • 1 tb dijon mustard
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1 tsp ground pepper
  1. In a mixing bowl, add all your ingredients.
  2. Using a fork and knife, cut up the eggs and mix the in with the rest of your ingredients. Keep doing this until you have the desired size egg bits for your salad. Then just fold the ingredients until they are evenly distributed.
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