The arugula is going nuts in our garden right now, so we’re hard-pressed to eat enough to keep up. We’re also chicken-sitting three lovely ladies, so the egg production is keeping us creative on the egg front. This lunch from Cooking Light is super fast and easy, healthy, delicious, and practically free (for us).
In a large bowl, stir together 1/3 cup thinly sliced green onions, 2 T mayo, 1 T fat-free greek yogurt, 1 1/2 tsp Sriracha, and salt and pepper. Then mash in six hard-boiled eggs.
Serve it as a salad on a bed of arugula, or add two slices of bread and have a lovely sandwich.
We enjoyed this simple meal at the cabin, after a particularly invigorating digging adventure with Francis.
- 1/3 cup thinly sliced green onions
- 2 T mayo
- 1 T fat-free greek yogurt
- 1 1/2 tsp Sriracha (hot chile sauce)
- salt and pepper
- 6 hard-boiled large eggs
- 2 cups arugula
- bread (if you’d like to make a sandwich)