We just made a few changes to our backyard (we called it a "transformation") and my kids can't get enough of it. They want to have picnics everyday, play for hours on end outside, and even I find myself working on my porch more than ever before. This always called for a quick lunch so we can have more "outside time," but we got bored of repeating the same options. One day I decided to make egg salad sandwiches, but discovered we were out of low-fat mayo. It turned out to be a blessing in disguise because we used avocados instead of mayo, and added a few drops of lime juice. The result: An egg salad sandwich my kids devoured, and a nutritious recipe I want them to have again and again.
This is definitely going to be on our school lunch menu this year!
Mash the hard boiled eggs with a fork and add the avocado. Keep mashing until there are no large pieces. (Kids can do this!)
Add lime juice, cilantro, salt, pepper and garlic powder (if you like green onions, you can add them too).
Garnish with sliced grape tomatoes if serving it with tortilla chips. If you'd like to make a sandwich, add them to the mixture and stir.
To make the sandwich: Layer a bed of spinach on a piece of bread, then a scoop of avocado egg salad and top with another slice of bread. And voilà!
See more of Denisse's writing at Ahorros para Mamá.