Everyday for lunch my boys ask for the same thing… peanut butter and jelly. And I get it. I totally love peanut butter and jelly. Enough that I could eat it everyday too. But if I hope to fit into my skinny jeans ever again, a daily dose of PB&J doesn’t make this mama’s menu. I want grown-up food and I want my entree to be healthy, but I don’t want to spend much time on it. You feelin’ me here?
At this point you’re probably thinking, “Then why on earth would you be writing a recipe about a one-and-done, single-serving recipe? Who wants to take the time to make egg salad for just one person?”
So here’s your answer… because it literally just takes seconds and is super yummy! Plus, the recipe can be double, tripled or quadrupled easily to serve your whole family or for leftovers.
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. Such a brilliant idea. Especially since I’m the only one in our house that would even touch egg salad.
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. And the whole wheat pitas that usually pocketed lunchmeat and peppers became the perfect wrapping to this masterpiece.
I have to admit that the ingredients kind of seemed like a stretch the first time I made this. Especially since, rather than mixing in mayo like most egg salad recipes call for, I used ranch salad dressing. I figured it was kind of like a Cobb Salad minus the lettuce. And if was gross, I would only have to eat it once.
It wasn’t gross at all. In fact, I freaking crave this recipe!
And the ranch I use is Bolthouse Yogurt Ranch (located in the refrigerated produce section of the supermarket). With only 45-calories per 2 tablespoon serving, it is a healthier option to mix in.
Since I try to food prep at the beginning of the week or after returning from the store, the cilantro and onions are already cut and ready to use. So besides chopping up the eggs, this recipe really only requires being stirred together. All these foods that regularly occupy the shelves of our fridge can be combined in only seconds!
I generally pair the egg salad and pita with fresh fruit to round out the meal. This is seriously one of the tastiest lunches ever!
Simple, Single-Serving Egg Salad
- 2 Hard Boiled Eggs
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. onion, 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.
Want more quick, healthy and delicious mom-tested lunch ideas? Try our Skinny Broccoli Salad or maybe fine a new favorite leafy salad in our post of 24 Sensational Salads.
Tell me… what is your typical lunch like?