Prep, Cook, and Assemble

1. Mash a spoonful or two of the avocado until it is a soft paste.
2. Two ways you can hard-cook eggs without f’n up: a) cook for 15-16 minutes at 250 in an air fryer or oven, OR b) place egg(s) in a small pot, pour in enough water to just cover the egg, and heat the water to a boil; once boiling, let egg cook for another minute, then turn off the heat, cover the pot, and allow to sit for ten minutes.
3. While egg(s) cook, make the “salad” part: add a spoonful each of avocado, mayo, and tahini; then add a big squeeze of lemon, a squeeze of mustard, a pinch of salt, and your herbs or spices (if using), and mix until blended. If the dressing is especially thick, add a few drops of water at a time until the mixture is loosened up. Taste and adjust; add honey if a little sweetness would interest your child.
4. Once egg(s) is/are done cooking, immediately remove from pot or cooking device and submerge in very cold water. Let egg(s) rest until room temperature.
5. Peel the egg and place in bowl with avocado-mayo-tahini mixture. Using a fork or mashed potato masher, chop or smash the egg up until it is in small pieces; toss to cover in dressing.
6. Toast two slices of bread or a bun; fill with egg salad mixture.

Serve

1. For young toddlers, mash up the egg until paste-like; you can keep it in large and/or rough chunks for those three and older. Mustard or ketchup won’t mar the sandwich, so don’t hesitate to squirt a bit on the sandwich–or off to the side–if your kid is used to having it around when eating things between slices of bread.

Adapt

1. No tahini? Just add another squirt of mayo instead. (Same for the avocado.)