June 13th, 2017
From The School Year Survival Cookbook, by Laura Keogh and Ceri Marsh
Put eggs in a pot of cold water and place over medium-high heat. As soon as the water boils, place the lid on the pot, turn off the heat and let sit for 12 minutes. Drain the eggs and rinse under cold water to cool them down enough to peel. Remove the shells and chop the boiled eggs.
In a medium bowl, mash the avocados with a fork until they’re chunky-smooth—you don’t want a purée. Add the chopped eggs, chives, yogurt, lemon juice and mustard and give it all a good mix. Taste before adding salt and pepper.
Spread your mixture on the bread and top with anything else your kids enjoy, like lettuce or cucumber. Slice in half on the diagonal (every single child’s preference) and wrap snugly in plastic wrap.