Today is our first day of school for this year! And I'm having this Egg Salad with Olives for lunch. But that's not why I'm posting this egg salad today. Nope. I'm actually posting it in honor of my teacher co-worker and friend, Deborah. Why, you ask?
Well, because every year on the first day of school, Deborah brings an egg salad sandwich for lunch.
See, lunch time on the first day of school can be a bit ... well ... crazy for us teachers. Especially teachers of the 'little ones' like me and my friend Deborah. Our top priority at lunch on that first day of school ... and pretty much any other day at school, too ... is making sure our 'little ones' are okay.
Making sure they know where to go. Making sure they know what to do. Making sure they know where to sit ... how to make their food choices ... what their food choices are ... how to carry their lunch tray ... where the milk is ... making sure they got their milk ... giving out napkins when they forget them ... opening stubborn juice boxes ... and stubborn milk cartons ... teaching how to open milk cartons ... replacing dropped straws ... and dropped forks ... and dropped napkins ... opening pudding cups ... and Lunchables ... and thermoses ... and applesauce cups ... and ketchup packets ...
'Cause the 'unknowns' of lunch on the first day of school can be very unnerving for our 'little ones.'
So we take care of them. 'Cause that's just what us teachers of 'little ones' do.
And, ... on those first few days of school ... we need something super easy to eat.
We need something portable. Something that can be eaten one-handed while directing 'little one' traffic and circling our table to swoop in and help where needed. Something that can be eaten standing up. 'Cause we most likely won't sit down. Something that doesn't require a lot of time to gobble up. Because we won't have it.
And so ... my friend Deborah's first-day-of-school-egg-salad-sandwich tradition is brilliant.
Portable. Quick. Easy.
I'm super excited to be back in the classroom with my students today ... as much as I love my summer, by the time school starts back up I'm always ready to be back.
And so, between moments of directing my new 'little ones' to their lunch seats and tearing open mayonnaise packets, I'll happily eat my Egg Salad with Olives sandwich today.
One-handed, standing up, and all.
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Egg Salad with Olives
Source: A Tracey original
- 6 hard boiled eggs
- 2 T. sweet salad cubes (or sweet pickle relish)
- 2 - 3 T. mayonnaise
- 1 tsp. prepared yellow mustard
- 1/8 tsp. salt
- 1/4 tsp. black pepper
- 1/2 c. sliced pimiento-stuffed green olives
- Coarsely chop the hard boiled eggs; place in a mixing bowl. Add the sweet salad cubes (or relish), mayonnaise, mustard, salt, and pepper; stir until combined.
- Gently stir in the sliced olives.
- Cover and chill for about 20 to 30 minutes before serving.
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