Want to add something to your cafeteria line-up, but you don’t actually want to buy something? Get creative.
By Aja Hannah
A&E Editor
Want to add something to your cafeteria line-up, but you don’t actually want to buy something? Get creative.
Deviled Eggs
Makes two eggs – One serving protein
Full eggs can be found at the salad bar. Sometimes the delightful cafeteria employees have already cut them in half for you. In this case, get four halves.
At the moment, I can’t guarantee the eggs will actually exist because of the recent salmonella outbreak.
Pick up a separate bowl, a spoon, and a two mayonnaise packets at the condiments bar.
At your table, cut the eggs in half long-ways and put the yolks in the separate bowls. With the spoon, smash the yolks flat.
Add the two mayonnaise packets to the crushed yolks and mix thoroughly until no yolk clumps are left.
Put one spoonful of the yolk and mayo mix onto into the empty yolk impressions of each egg half.
Voila! Your creative treat is ready.
Sadly, the cafeteria does not yet have paprika, but the salad bar dressings make for interesting added tastes to your deviled eggs.
The Breakfast Sandwich
One serving
For breakfast, the cafeteria frequently serves bacon and eggs. On occasion, they also have breakfast for dinner. These recipes take tasty breakfast and stick it between two slices of bread.
Egg Sandwich – Fried or Scrambled
Take a scoop of scrambled eggs or one friend egg.
Toast or add mayonnaise (or both) to two slices of bread.
Place eggs on bread.
Dash of salt and pepper.
Eat.
Sausage/Egg Biscuit
Take a biscuit and cut it in half. Insert eggs and sausage patty. Eat.
Three pieces of bacon can be substituted for the sausage.
Bacon Sandwich
Place three to four strips of bacon on two slices of bread. Add favorite condiment. Eat.
Mystery Meat Salads
Thank Editor-in-Chief Maddie Gillespie for this next one.
When she doesn’t particularly like the main course, she takes the meat from the main line, strips it down, and adds it to a salad.
For example, take fried chicken breast. Peel back the skin and cut slices of the breast off the bone. Insert into greenery.
Tada! The traditional chicken breast salad.