I meant to write this sooner, but I haven't felt like myself all week, probably getting sick or something. Anyway, the problem with feeling off is that everything else seems to unravel. True to form I had several cooking disasters.
The best one started with the Easter eggs that I hardboiled. I took one to work for lunch only to discover it wasn't hard boiled at all. There was this half cooked, liquidy mess inside the colorful tie-dye shell.
It was awful.
I was annoyed.
Luckily I had a bowl underneath the egg so I was able to catch the eewey gooey contents. In my desperation I raided the fridge at work. Inside I found several packets of mayo and mustard along with relish. And this is how the Hypo Egg Salad was born.
Hypo Egg Salad
1 failed Easter egg, or a fresh uncooked egg
1 packet of mustard
1 packet fat free mayo
1 packet relish
Crack egg into a microwavable bowl. Scramble the egg with a fork. Add some salt and pepper and microwave for 30 seconds. Remove from microwave and stir, breaking the cooked egg into pieces. Microwave an additional 15-30 seconds or until fully cooked.
Break the cooked egg into chunks and stir in mustard, mayo and relish to taste. I used less than half a packet of mayo, half a packet of mustard and a small blob of relish.
Let it chill in the freezer or eat it warm like I do.
Because I keep a packet of whole wheat tortillas at the office this really was the perfect outcome to an other wise failed lunch.
So I guess my Easter Egg fail wasn't such a bad thing after all.
For a hypoglycemic meal this is pretty great. The egg is my one protein, the mayo is obviously the fat, mustard and relish are free, whole wheat wrap for the carb and some carrots and a grapefruit to round out the meal.
I even made it this weekend for my non-hypoglycemic neighbors, a 3 year old and a picky husband, they all loved it.