lunchbox life: egg salad on whole grain bread


Greetings, friends!  This week’s lunches are inspired by my newest thrill: our subscription to The Dirt Farmer CSA.  A CSA (Community Supported Agriculture) is a farm share group which supports local farmers and subscribe to a weekly or bi-monthly box of locally grown produce, meat, and dairy.  This week’s bounty included eggs, brussels sprouts, salad mix, long leaf spinach, carrots, edible flowers, butter, and a loaf of whole grain bread.  There’s something so exciting and magical about working with ingredients that were grown within an hour of your doorstep, and I’m really pumped about these new Saturday deliveries!

I’ve tweaked my base recipe for egg salad here, adding a little bit of crispy bacon and some snippets of green onion.  Like I do with many mayonnaise-based salads, I’ve substituted 0% plain Greek yogurt.  A note on this: in my humble opinion, substitutions only work if you sub a high fat and calorie real ingredient for a lower fat and calorie real ingredient.  Fake ingredients just make food taste bad, and you’ll still miss the real thing.  I’ve sung Greek yogurt’s praises before on the blog, but let me give you a quick recap: Plain Greek yogurt has a texture similar to sour cream, is neither salty nor sweet, and is high in protein.  When you season it right, you’ll never miss the mayo.  I’m not against mayo as a condiment, but it’s doing you no favors as the star ingredient in a recipe.

I sliced up the whole grain bread that smelled absolutely delicious and divvied it up between my five containers.  I also pulled apart the pieces of the long leaf spinach and created a bed of greens for each of the servings of the egg salad.  The red grapes came from the grocery store. 🙂

Egg Salad with Bacon and Green Onion

1 dozen eggs, hard boiled and peeled

4 pieces of bacon, fried crisp and drained of fat

1 cup 0% fat plain Greek yogurt

1/4 cup yellow mustard

1 Tbsp. hot sauce (optional)

1/2 tsp. salt

1/4 tsp. pepper

four green onions, finely chopped

Chop or dice the boiled eggs and place in a large mixing bowl.  Crumble the crispy bacon with your hands into the mixing bowl.  In a smaller bowl, combine the yogurt, mustard, hot sauce, salt, pepper, and green onions.  Pour this dressing over the egg and bacon mixture, then stir to combine.  Refrigerate for four hours or overnight and enjoy on a sandwich, pita, or with salad greens.



  1. I’m so jealous of your CSA! We join one each summer, as it’s the only time it’s available. We never get bread or eggs, though! We do get a great variety, and the flavors of fresh, local, seasonal produce are incredible. Thanks for reminding me to look ours up.

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