An egg-salad sandwich is a protein-rich lunch with lots of flavor. Skip the mustard if your kids like a mellower base. Any fresh herb is showcased well in this filling.
3 hard-boiled eggs, cooled and diced
1 ½ tablespoons. mayonnaise
1 teaspoons Dijon mustard
4-5 leaves fresh basil, chopped
squeeze of fresh lime (or lemon)
salt and pepper to taste
To hard-boil the eggs, bring a pot of water to boil and add eggs (ideally at room temperature and pierced on one end with a small hole) and boil for 10 minutes. Remove, cool, and peel.
In a small bowl combine all the ingredients. Taste and adjust seasoning.