Saturday, March 13, 2010

School lunch, revisited

Growing up with a macrobiotic chef for a mother, school lunches were not my favorite time of day.  Every day, without fail, someone would ask me with a disgusted look on their face, "What are you eating?"  Too young to understand, let alone defend, the heath benefits of a vegan diet, I would simply shrug and proclaim, "I don't know, my mom packed it," and they would go back to eating their fluffy and somehow-never-soggy peanut butter and jelly on white bread and I would go back to eating my soba noodles with ginger and scallions.

But there was something I was always glad wasn't in my lunchbox...an egg salad sandwich.  Yellow and mushy with way too much mayonnaise and a strange odor, presumably from sitting in an eight-year-old's locker for hours, I never understood how anyone could possibly eat an Egg Salad sandwich.  It was just so... eggy.

Well, years later and I figured it was time to overcome my fear of egg salad and maybe see why anyone would even want to attempt to eat it in the first place.  I perused through some recipes and came across some with avocado added.  Now you're speaking my language.  I could probably eat just about anything if avocado found its way in it.  So, after perfecting the technique of hard-boiling and egg (it's harder than it looks), I set out to make an egg salad that I would actually want to eat.

I knew I would be adding avocado, but I didn't want my egg salad to be oozing with mayonnaise, so I opted to add Greek yogurt instead.  Red onions were a must and celery was added for crunch.  A little mustard, some fresh parsley, salt, pepper, and lemon and voil√†! An egg salad sandwich I actually enjoyed!

Egg Salad

4 large organic eggs
2 stalks celery, washed and chopped
1/2 large red onion, diced
1-2 tbsp fresh parsley, chopped
1 tsp Dijon mustard
3 tbsp Greek yogurt (or mayonnaise)
1 avocado, pitted and cut into chunks
little squeeze of lemon
salt and pepper to taste

Place eggs in a pot and fill with enough cold water to cover eggs about an inch.  Add salt and cover with lid.  Over high heat, bring water to a boil.  Once the water reaches the point of boiling, turn off heat but leave pot on the stove, covered, for ten to twelve minutes.  Immediately after, place eggs in a bowl of ice water for three minutes to stop the cooking process.

While the eggs cool in the ice bath, in a separate bowl use a fork to mix red onion, avocado, parsley, lemon juice, celery, salt and pepper.  Crack and peel each egg and place in a separate mixing bowl.  Add the yogurt, mustard, salt and pepper until just mixed--you don't want the eggs to get mushy.
Add the onion and avocado mixture to the eggs and mix with a fork until desired consistency.  Add salt and pepper to taste, if needed.

For a perfectly easy sandwich, place a bit of lettuce on a slice of toasted whole wheat bread and top with your new favorite egg salad, finish by making a sandwich with another slice of toast.

Serves 2-4, depending on size of sandwich.

7 comments:

  1. Great recipe, loved the greek yogurt idea. Congrats on your blog! Look forward to all the recipes.

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  2. Thanks for reading! Hopefully I come back from Central America with some new ideas :)

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  3. Do you ever try Nayonnaise (vegan mayonnaise)? I love it. Sliced avo and egg is excellente on it's own if you got nothing else to work with.

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  4. Is Janie my mom? This is great. I'm making this. And reading more

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  5. Jeanne- Hey lady! I have had Nayonnaise, was a staple in my house growing up, not so much in the past couple of years, though. I like the Greek yogurt in mixes because it's thicker. However, Nayonnaise is particularly yummy spread on whole wheat toast with fried tofu and sauteed onions... hope everything is great! I bet New York is a whole lot brighter now that the weather has gotten nicer :)

    Lloyd- yes that is your mom, I think I may need to start paying her as my marketing consultant. She's great. I'm glad you like, don't forget to make the chickpea salad.. with parsley

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  6. you had me at egg salad BUT then you really had me with the avo! Hats off to adding two of my favorites into one place, now why didn't I think of that? Can't wait to try your recipe!

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  7. Well I just made it. I'm so impressed with myself right now. Thank you Liz. I sent Laura a pic on her iphone, give it a look. I want critical feedback.

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