Yesterday, Brian, Kate (a good friend from Butler), and I all pulled a dirty trick on someone.

We told one of our dear friend’s, Caitlin who just graduated from pharmacy school, that we would not be able to make it to her graduation party in Chicago.

That was a lie.

Kate drove up from Louisville to meet us in Indy so that we could all drive up to Chicago together to surprise her.

We needed a little fuel for the three hour drive, a mocha light frappacino fit the bill for me!

Once we arrived, we had to take cover and hide so that as soon as she came into the kitchen we could jump out and yell “SURPRISE!”

We got her good!

She was so surprised to have us there, and I am so glad that we were able to make the trip.

She then spent a little time opening some gifts.  Of course, Brian and I wanted to get her the best gift possible.  So, we got her a car. A Mini Cooper to be exact….a mini Mini Cooper 🙂  The doors open, and it moves when you pull it back on a flat surface.  She will definitely get some good times out of that little gem.

We then spent the evening drinking wine, visiting, and just hanging out.  It was a perfect night, and I am so glad we were all there together to celebrate Caitlin’s hard work.

Congrats Caitlin!

We stayed the night at Caitlin’s then woke up bright and early to get back to Indianapolis today.

Lunch

When we arrived home, it was about lunch time.  I was pretty hungry and egg salad sounded delicious to me!  I honestly can’t even tell you the last time that I had egg salad, so I had to text my mom to double check on the ingredients that I wanted to use.

I remember my mom making egg salad sandwiches when I was little, and I absolutely loved the tanginess of the mustard with the creaminess of the egg.  So delish!

Delicious Egg Salad

Yields: 2 Servings

Nutrition Information:  Calories 119.8  Fat:  4.3g  Carbs:  4.5g  Protein:  16.9g

Ingredients

• 4  hard boiled egg whites
• 2 hard boiled eggs
• 1 celery stalk
• 1/4 cup onion, chopped
• 1/2 tsp salt
• 1/4 tsp garlic
• 1/4 tsp pepper
• 1/4 cup nonfat plain Greek yogurt
• 1 Tbsp mustard

Directions:

Begin by hard boiling your eggs.  I used the good old Krups egg cooker, but you could do it the old fashioned way by boiling the eggs in a pot of water.

I then peeled all of the eggs, and removed some of the egg yolks.  I combined all of the ingredients in a large bowl and mashed it together with the back of a fork until it was my desired consistency.

Then, you are able to serve the salad any way you like!  It would be great as a sandwich or a wrap, great to eat on it’s own.  I served mine up with a big bowl of spinach, cucumbers, and tomatoes.  So summery and soooo good!

The salad was completely delicious, and tasted exactly as I remembered it tasting even though I subbed some Greek yogurt for the mayo.  I know that sometimes subbing Greek yogurt for the real deal mayo sounds great but can end up tasting not so good, but honestly this recipe is perfect for subbing.  You will not miss the fat, you will not miss the flavor, and you will not miss the calories or extra protein 🙂  This swap is totally worth it.

Question of the Afternoon:

• What childhood meal have you been wanting to recreate recently??