Beach Snacks
Pack smarter for your next seaside escape with this fresh, cream-free egg salad. Perfectly portioned, highly packable, and served with crisp whole-wheat crackers, it is the ultimate sand-resistant beach lunch.
Equipment
- Knife
- Cutting board
- Mixing Bowl
- Reusable container
- Cooler
Ingredients
Egg Salad
- 4 hard-boiled eggs, chopped
- 2 tablespoons mayo
- 1 teaspoon mustard
- 1 sprinkle lemon juice
- 1 pinch salt
- 1 pinch pepper
- Whole-wheat toast or whole-wheat crackers, for serving
Instructions
Preparation
- Chop the four hard-boiled eggs.
- Mix the chopped eggs with 2 tablespoons of mayo, a teaspoon of mustard, and a sprinkle of lemon juice, salt, and pepper in a reusable container.
- Spread onto a piece of whole-wheat toast or use crackers to scoop and enjoy.
- Keep chilled in the cooler until ready to serve.
Notes
Serving tip: Sturdy whole-wheat crackers are the best choice for the beach because they hold up better than toast and give you an easy, sand-free way to scoop the egg salad.
Temperature safety: Keep your perishable food chilled at 40 °F or below inside the cooler. If the outdoor temperature exceeds 90 °F, make sure to refrigerate any leftovers within 1 hour to prevent spoilage.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.