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 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.


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

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

  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.

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

  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

  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!

  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.