I cannot tell you how happy we are to be home! When Tony was in the hospital and slept, we usually turned all the lights off and turned the t.v. down – at least now when he’s resting I can do laundry and some household chores. 😀
So I am trying to put a meal plan together for the week and its a tough one. Problem number one: low fiber = no brown rice, no whole wheat bread, no whole fruit or vegetables. Problem two: he doesn’t really have a taste for anything.
So my plan is to have “choices” for him to chose from. One of his favorite things is egg salad. It doesn’t make an appearance very often because I don’t like it (along with tuna noodle casserole, which I plan to make him for next week!) and because I’ve probably only cooked hard boiled eggs perfectly about twice in my life.
I’ve done the vinegar trick to the water so you don’t get that unsightly green “ring” around the yolk. I’ve boiled the eggs, then removed them off the heat with a lid on for 15 minutes. But almost every time, no matter what method I did, the egg white would come off when I went to peel the eggs – especially frustrating when I am trying to make pretty deviled eggs for the holidays!
I saw this recipe earlier in the week, wrote down the instructions, and quickly forgot where I found it. I promise I’ll find it so I can give proper credit!
Hard Boiled Eggs
- 3 eggs (or however many you want)
- tap water, enough to cover the eggs by one inch
Carefully put the eggs in a pot and cover with tap water until covered by an inch. Bring to a boil, once it boils, set your timer for 10 minutes. At the last minute, put water and a cup of ice in a bowl – once the 10 minute buzzer goes off, transfer to the cold water bath. And leave them alone. They have to come back to room temperature.
Now I had to come up with an egg salad recipe – maybe this is typical, but I am not sure – is there diced pickles in egg salad?
Simple Egg Salad for Two
(129 calories, 9.1 fat, 2.3 carbs, 0 fiber and 9.6 protein = 3 pointsplus)
- 3 hard boiled eggs, roughly chopped
- 2 teaspoons real mayo
- 1 teaspoon sweet pickle juice (I added this because it was a tad thick)
- 1 stalk celery, chopped finely
- 1/2 teaspoon dried mustard
- pinch of sea slat
- cracked pepper
- 1/2 teaspoon dried parsley
And guess what? I loved it. I think if I were going to make these just for me, I would add crushed red pepper or sriracha sauce – I just ended up splashing a bit of Tabasco – perfect!
Do you like egg salad? Do you add pickles to yours?