Over the weekend my roommate’s boyfriend brought over a carton of eggs for us. I didn’t think much about them until I opened them up and saw THIS:
How pretty are those eggs? They came from his uncle’s farm. Can’t get anymore local than that! I decided I would put these eggies to use for lunch today! I took two of the prettiest ones (I know-I’m such a girl but a pink and a green egg?!) and hard boiled them.
To make my egg salad I combined:
- 1 whole egg and 1 egg without the yolk
- 1 T of Nayonaise and 1 T of plain Chobani
- 2 celery stalks, chopped
- garlic powder and black pepper (to taste)
- dash of hot sauce
I filled a FlatOut wrap with my egg salad and sliced tomato. On the side I had an organic Pink Lady apple with a drizzle of agave and cinnamon.
The wrap was really good and cinnamon on freshly sliced apples is one of my favorites! Reminds me of apple pie.