Bagels and egg salad may sound more like a picnic lunch than a dinner, but it works well for us: the boys are always happy with bagels and J. likes my egg salad (he makes it the same way).
I hard boil eggs based on instructions in the old Joy of Cooking: Place your eggs gently into a pot and cover with water to about 1 inch above the eggs. Cover and bring water to a boil, then reduce to a simmer and cook for 15 minutes. Pour out the hot water, and cool eggs immediately by running pot under cold water and then adding a tray of ice cubes to the pot. Let eggs chill for 10 minutes, then drain and refrigerate them in their shells until you’re ready to use them.
Dijon Egg Salad
8 hard-boiled eggs, peeled
1/8 tsp. salt
10 grinds coarse black pepper
2 Tbsp. mayo
1 tsp. (heaping) whole grain Dijon mustard (I like Maille Old Style)
Cut each egg into quarters and add to a large bowl. Add remaining ingredients and mash lightly with a fork until thoroughly combined, but still chunky.