Lunch Box: Egg Salad Sandwich

Go ahead--pack 'em into a sandwich for the kids and call it good for you. We're talking about eggs! Once pegged as a menace to cholesterol levels, eggs are back in health experts' good graces. Most recent research has shown people eating a low-fat diet can eat one or two a day with no impact on their blood cholesterol levels--none that can be measured, anyway. Serve this sandwich with a colorful California Style Israeli Salad, low-fat milk or water, and don’t forget the Bake Sale Lemon Bars (kids need a treat every once in a while).

NOTE: Use recommendations below for making it lighter to significantly reduce the fat content.

• Make ahead. Prepare the egg salad, the California Style Israeli Salad, and Bake Sale Lemon Bars the night before. Assemble sandwich in the morning.
• Make it lighter. Use fat-free mayonnaise or low-fat plain yogurt, and prepare sandwich with whole grain bread.
• Make it travel well. A resealable bag might leave a bit too much wiggle room--instead, wrap sandwich tightly with plastic wrap to keep everything intact.
• Make it safer. Freeze a small carton of milk or bottle of water to keep lunches nicely chilled until ready to eat.