Lunch ideas for kids

Confetti Egg Salad

Have you ever wished that there were 48 hours in a day? Well, I have and in fact, I wish that everyday! Of late, I feel like I have been racing the clock to accomplish everything….which means, there is no time to even go grocery shopping. High-five to you if you know what I mean!!

So this morning, I stood in front of the fridge, looking at it like it was a museum piece, starring at it for 5 whole minutes, thinking ‘what is it that I can give my son for lunch today?’

Hmmmm, I saw eggs, and lettuce, I saw celery, ummm half red-pepper……..and then; quite suddenly, I had an aha! ‘confetti-egg-salad’ moment! So, here it is….easy, healthy, and a pretty lunch idea, from my fridge to yours!

You will need:

2 tortilla wraps (I prefer spinach wraps, but you may use any that you like)
2 eggs, boiled and peeled
1 stalk celery; finely diced
Small piece, red bell pepper; finely diced
1 Tbsp. cilantro or parsley; chopped fine
2-3 Tbsp Light Mayo
salt and pepper to taste
few drops of lemon juice
and some shredded lettuce

Chop the boiled eggs into small pieces. Add it in a bowl, along with all the other ingredients; except shredded lettuce. Mix, taste and adjust for seasoning.

Divide the shredded lettuce and place it in the center of each wrap. Divide the egg salad and place it on the lettuce on each. Wrap the tortilla burrito style, rolling, tucking in the sides and rolling again. Cut into halves and serve.

I had some home-made parsnip chips; that I packed his lunch with.

Parsnip chips: Pre-heat the oven to 225 degrees. Peel and thinly slice 1 parsnip in a bowl. Mix in 1 Tbsp. olive oil and 1/2 tsp each salt and pepper. Line a baking sheet with parchment paper. Place the sliced parsnips on the sheet, trying not to overlap. Bake for 1-1/2 to 2 hours. Remove from the oven and set aside. The chips will get crunchy only after it has cooled down. These curly and pretty chips are a great alternative to potato chips.

About the author

Naina Lal