Egg Salad Arepa — Classic High-Protein Gluten-Free Lunchbox

Creamy egg salad on a warm arepa — a high-protein lunchbox classic that travels well and keeps kids full through the whole afternoon. Make the egg salad the night before and assembly takes two minutes in the morning.

Ingredients

• 2 Zavor & Co gluten-free arepas
• 3 hard-boiled eggs, peeled
• 2 tbsp mayo
• 1 tsp yellow mustard
• Salt and pepper to taste
• Fresh chives or parsley to garnish

How to Make It

1. Chop hard-boiled eggs into small pieces in a bowl.
2. Mix in mayo, mustard, salt, and pepper until combined.
3. Toast arepas until warm.
4. Spoon egg salad over each arepa.
5. Top with chopped chives or parsley and pack in a container. Store egg salad separately if making the night before.

Why It Works

Egg salad is one of the easiest make-ahead lunchbox fillings — it keeps in the fridge for up to three days, so a Sunday batch covers the whole week. On an arepa, the firm base handles the creamy filling perfectly without falling apart by lunchtime.

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