The Easiest Egg Salad

I’m not a huge egg salad fan but the bag of cage free hard-cooked peeled eggs at Trader Joe’s really got me thinking, and then experimenting. Most of the trickiest work is done for you if buy the pre-cooked eggs – you’re not fighting with shells or looking at green-hued yolks, just the flawless beauties that these eggs are. I recommend cubing these eggs rather than mashing them.

Kid Tested! Serves 2

Ingredients:

• 4 eggs from a bag of Trader Joe’s cage free hard-cooked peeled eggs
• 2 tablespoons Nayonnaise or Trader Joe’s mayonnaise
• ½ teaspoon Trader Joe’s Dijon mustard
• ¼ teaspoon kosher salt
• Freshly ground pepper (optional)
• I head Trader Joe’s Bibb lettuce, washed, dried, and large ribs removed
• 4 slices Trader Joe’s whole wheat bread, toasted

Preparation:

1. Cube eggs by slicing each egg in four lengthwise, laying flat on cutting board and slicing again lengthwise into 3 strips, then rotate knife 90 degrees and cut to form cubes. Place mayonnaise, mustard, salt and pepper in small bowl and mix with a spoon until well combined. Add eggs and stir gently to coat.
2. Assemble sandwiches by spooning ½ egg salad mixture onto a slice of bread, topping with 3 or 4 lettuce leaves, and another slice of bread. Cut in half and pack with a pickle.

How to Make a Wrap

How to Make a Wrap

I have been making wraps for my son’s lunch box for years and they are easy, delicious and nutritious. There is really no limit to the variety of cheeses, meats, vegetables and spreads that you can put into a wrap, but there are some basic wrap rules to follow.

• Choose a pliable tortilla or other flat bread as the canvas.
• Spread “glue” on the canvas in the form of mustard, mayonnaise, hummus or any type of spread.
• Layer on the ingredients starting with the hardest to control, like shredded cheese.
• Avoid wet or soggy ingredients.
• Don't overfill.
• Roll tightly and firmly and cut into two or more pieces on the diagonal.

Monday Morning Wrap
A very basic but satisfying wrap for easing back into the school/work week.

Ingredients:

• Trader Joe’s whole wheat tortillas
• Nayonnaise or Trader Joe’s mayonnaise (mix in some mustard if you child likes it)
• Trader Joe’s shredded three cheese blend
• Applegate Farms sliced herb turkey breast (no antibiotics or nitrities from Trader Joe’s)
• Trader Joe’s organic salad mix

Assembly:

Please tortilla on cutting board and spread a thin layer of Nayonnaise/mayo/mustard on entire surface. Sprinkle a handful of cheese across 2/3 of the surface, leaving last third empty. Layer on two slices of turkey breast on the third closest to you, then pile on a heaping handful of salad greens on top of the turkey and begin to roll the sandwich up using both hands and making sure to roll it tightly and tuck any stray ingredients back in. Cut on the diagonal and store for lunch.

French Toast

I've been buying a lot more bread lately because whole grain and multi grain options now abound. That leaves me with the question of what to do with leftover bread and I usually solve the problem by making French toast. If you like soaking your bread in the egg and milk mixture rather than giving it a quick dip, make sure you use day old fresh baked bread so it doesn't fall apart.

There are so many variations of French toast so I humbly offer you one. I find that this ratio of milk to eggs (1 egg to 1/4 cup milk) works well if you want to soak the bread. Too much egg to milk makes it harder for the bread to absorb the mixture.

Makes 4-6 servings, or 6 loaf slices

Ingredients:

• leftover or day old multi grain bread that's not too dense (baguette or loaf)
• 4 eggs or two eggs and 6 tablespoons liquid egg whites
• 1 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• pinch salt
• Trader Joe's grade B maple syrup
• 1 bag Trader Joe's frozen blueberries or strawberries (double if you like a lot of fruit)
  
• Confectioner's sugar
  

Preparation:

1. Place frozen fruit in a small saucepan over medium heat and cover. Stir occasionally to defrost while making French toast. Remove from heat when defrosted. If you overcook the fruit, it will turn to mush.
2. Slice bread about 1/2 inch thick and set aside. Preheat griddle or cast iron skillet over medium.
   
3. Beat together egg, milk, vanilla, cinnamon and salt. Soak slices of bread in mixture until saturated. Do not over soak or they will crumble.
   
4. Spray griddle or skillet with cooking spray and add prepared slices of bread. Cook until golden on both sides and cooked through, about 10 min. Serve with syrup, fruit and a dusting of confectioner's sugar.