So long before I was pregnant (or knew I was pregnant) I was eating a hard boiled egg with a 100 calorie pack of Wholly Guacamole every morning for breakfast. It’s Whole30 approved, and I’ve read a lot about eating protein very soon after waking helps with weight loss (which I can attest to – I think this trick helped me lose the 30 pounds I lost over the last year or so), plus it’s quick and easy to grab and eat on my way to work, not to mention tasty.
So luckily, even when I didn’t have much of an appetite for a few weeks and couldn’t figure out why (being knocked up throws off your appetite, apparently ;) I was still forcing myself to eat my egg and guac every morning… and I’m so glad! Eggs are pregnancy super food and all the time super food and we should all eat them more often. Since Whole30, we’ve been buying at least a dozen organic, free range eggs a week, and I’ve been trying to eat them every which way I can. Lately, I’ve been craving this particular egg salad I’ve been whipping up!
I know, super stellar food photography here these days. :/
And if you always accidentally get that dreaded green ring around your yolk, click back to how I boil perfectly cooked eggs, every time.
Anyway, here’s my jam:
Favorite Egg Salad Ever
- 3 Perfectly Hard Boiled Eggs
- 1 Tablespoon Wickles Relish
- 1 dill pickle, chopped (or more if you’re feeling super pregnant like me)
- 1 teaspoon mustard (yellow, dijon, deli, honey, spicy, whatever blows your skirt up)
- 2 tablespoons Duke’s Mayo
- 1 tablespoon Apple Cider Vinegar
- salt and pepper to taste
Place all ingredients in a bowl, including the whole hard boiled eggs. Using a fork, mash the hard boiled eggs into the rest of the ingredients and then stir until mixed. Eat with a fork, serve on top of a salad, or on white bread slice in quarters… the world is your oyster!
In other news, the bedroom we are turning into our nursery was painted yesterday… I am so excited to share the nursery in progress at some point in the near future!