I know, I know. You’re probably thinking, “Why on earth would I want to take the time to make egg salad for just one person?” So here’s your answer… because it literally just takes seconds and this dish is delicious!
Everyday for lunch my boys ask for the same thing… peanut butter and jelly. Needless to say, PB&J doesn’t make this momma’s menu though. I want grown-up food and I want my entree to be healthy, but I don’t want to spend much time on it.
Last week as I was staring blankly into the fridge my eyes gazing upon hard-boiled eggs and leftovers, my mind wandered back to a tip I read about egg salad… make a single serving using hard boiled eggs. Suddenly I saw our leftovers in a whole new light. Out came the leftover chopped cilantro from our chicken tacos. The feta cheese and chopped onion now had a new purpose. Rather than mayo, the Bolthouse Yogurt Ranch 45-calories per serving dressing was a healthier option to mix in. The whole wheat pitas that usually pocketed lunchmeat and peppers was the perfect wrapping to this masterpiece.
Yes, all these foods that regularly occupy the shelves of our fridge could be combined in only seconds to what was honestly one of the tastiest lunches I’ve had in a very long time!
- 2 Hard Boiled Eggs
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. onion, finely chopped
- 1 Tbsp. feta cheese
- 2 Tbsp. yogurt Ranch dressing
- 1/2 Whole wheat pita
- Cut up eggs.
- Add all ingredients to eggs and combine.
- Spoon mixture into pita pocket.
Tasty, healthy, and filling! Hope you’re as egg-cited about this dish as I am!