Egg Salad Snack

egg salad

Egg Salad Cucumbers With Avocado

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A few weeks ago I posted all the details about my weight loss journey but in case you missed it, here’s a recap; After having two babies in 18 months, I had a really hard time losing the extra weight. I blame it on the pregnancies ….but the double stuffed oreos definitely didn’t help! Ha!




I heard about this book on a podcast and decided to give it a read. It was REALLY interesting. It gave me a new perspective on diet in general. So, I did what everyone does January 1st- got a gym membership and gave up carbs and sugar. Actually, the gym membership never happened but I did give up a lot of carbs and sugar!

Instead of oatmeal for breakfast, I started eating eggs and sausage. Instead of a turkey sandwich and chips for lunch, I ate a chicken salad. And instead of pasta for dinner, I BBQ’d steaks and vegetables. It didn’t take long before I started shedding the pounds and soon that diet became more of a lifestyle.

However, I still enjoy stuffing my face in an oreo blizzard with extra oreo!

I’m still human. I just enjoy those food splurges a lot less frequently than I used to. Coming up with food options that contain little/no carbs or sugar can be pretty tough sometimes! A blogger I follow posted a version of this recipe. I gave it a try and put my own little spin on it. They are so delicious! Filled with lots of protein and healthy fats so that you aren’t hungry again an hour later. But light enough so that you don’t feel bloated and sick. It’s been my “go to” snack or meal for the past month. Have it as a meal or serve it up as an appetizer!

Okay. Finally…..THE RECIPE!




Ingredients
5 eggs
Mayo
salt and pepper
Avacado
Cilantro
2 Cucumbers

*You can use your own favorite recipe for egg salad, but this is how I make mine. I stole this from my sister Julie who makes the BEST egg salad!

Directions
Peel and disgard the shell off the hard boiled eggs and separate the egg whites in one bowl and the yolk in another bowl. Using an electric mixer, blend the yolk and desired amount of mayonnaise. I tend to blend it pretty smooth because I don’t like chunks of yoke. I use about 4-5 tablespoons of mayo. Add salt and pepper to taste. Add in the chopped up egg whites. Chop Cilantro. Slice up avocado and cucumber. spread the avocado, add a spoonful of egg salad and a pinch of cilantro. ENJOY!

You can put your own spin on this tasty dish too! Next time, I think I’ll try adding some red pepper flakes to give it a little kick. Also, I’ve heard this seasoning from Trader Joe’s is to die for!

eggsaladlowcarb

lowcarbmeal

1 Comment

  1. Shankevia Mitchell
    October 14, 2017

    Very nice recipe. I’ve only had egg salad on bread. But cucumber is no my go to.

    Reply

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