Avocado Egg Salad Sandwich
Even though we’ve been making Lunch Ninja videos, creating new packable lunch recipes and doing a whole whack of radio interviews about school lunch, it didn’t really hit me until today. It all goes down next week. Even though it was a hot, something in the air this morning felt a little different. A little not summer. And for all the getting things ready on SPC to blast out lunch ideas, I’m a little behind. I still need to pick up a couple of new lunch boxes, a new water bottle and some ice packs. Are you ready?
No matter how prepared I might be by next Tuesday, what I won’t know until we get into it, is what my kids will be happy eating for lunch. When Laura and I do interviews about feeding kids, we’re always careful not to sound like we’ve got it all figured out and that our kids are perfect eaters, consuming everything we put in front of them. I hope we’re successful because it’s just not true. Some weeks your kids eat all their fruit and vegetables and you pat yourself on the back, but just as quickly you get a week where half of the lunch comes home untouched. Sometimes it’s about what you sent, but often it’s what was going on in the lunch room or how urgently they’re trying to get out to the playground.
I’m hoping this new sandwich filling is going to be a hit. It’s a minor variation on an egg salad that I like for the added creaminess and nutrition. My kids love all the elements in this sandwich but I wonder if it will get rejected for being green? Or will it be a home run because it’s green? I just won’t know until next week. I’ll let you know how it goes if you promise to let us know how your first week of lunches goes. Deal?
photo by Maya Visnyei
- 3 hard boiled eggs
- 2 avocados, pitted
- 1 Tbsp Greek yogurt
- 1 tsp lemon juice
- 2 Tbsp chives, chopped fine
- 1/4 tsp Dijon mustard
- salt and pepper to taste
- 4 to 6 slices whole grain bread
Here's how I boil my eggs: place eggs in cold water and place your pot over medium high heat. Bring the water to a boil, place a lid on pot, take off the heat and set your timer to 12 minutes.
Rinse the eggs under cold water to cool them down enough to peel. Remove the shells. Roughly chop the boiled eggs.
In a large bowl, mash up your ripe avocados. They don't have to be a purée, just break them down into chunks. Add the chopped eggs, lemon juice, chives, Dijon and give it all a good mix. Taste a bit and see how much salt and pepper you want to add.
Spread your mixture on sandwich bread and anything else you like - tomatoes, lettuce, sliced cucumber.
Watch the Avocado Egg Salad Sandwich makes its way into a full school lunch!
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