Egg Salad – Packing lunch to work

egg salad

I’m *trying* to eat better at work. Let me get at least one meal right, you guys. To avoid the lifeless, flavourless and useless office cafeteria food, I try and pack my own lunch. Salads, to be precise. I’ve made a lot salads before and ended up spending more time and effort than I needed to. Most time went into cooking the veggies separately and then the chicken. To ensure I ate cleaner, I stopped cooking the veggies. Chicken I still cook. I don’t want to die eating raw chicken, sorry.

egg salad

In my older post about the chicken salad I packed to work, I’ve written about what vegetables, greens and dressings I use. Again, I’m no expert. I’m simply a working woman trying to eat better. I’ll try and create more such posts and make life simpler for myself. This one’s an egg salad. Instead of chicken, there’s boiled eggs. And this time the dressing is a yoghurt based one.

Ingredient and method:

  • Boil 2 eggs and cut them into quarters
  • Assemble greens and veggies (carrot strips, bell peppers, cucumber) in a Tupperware or any other box
  • Top with eggs
  • Whisk together 2 tbsp hung curd/Greek yoghurt, 1tsp mustard sauce, 1 tbsp apple cider vinegar or 1 tsp lemon juice, 1/2 tsp paprika or pepper powder and salt
  • Pack the greens and dressing separately
  • Office lunch is ready!

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