Egg Salad Bento Lunch Recipe

Name: Egg Salad Bento Lunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hard-boiled eggs, (see Tip), peeled and chopped; 2 tablespoons finely diced celery; 1 tablespoon low-fat mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon minced scallion greens; Freshly ground pepper, to taste; 2 leaves Boston or Bibb lettuce; 1/2 cup blueberries; 1/2 cup banana slices; 2 tablespoons nonfat or low-fat vanilla yogurt; 2/3 cup broccoli florets, cooked or raw; 6 cherry tomatoes; 3 slices cocktail-size pumpernickel bread; 1 tablespoon shelled unsalted pistachios; 1 tablespoon bittersweet chocolate chips

Servings: persons

2 hard-boiled eggs, (see Tip), peeled and chopped
2 tablespoons finely diced celery
1 tablespoon low-fat mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced scallion greens
Freshly ground pepper, to taste
2 leaves Boston or Bibb lettuce
1/2 cup blueberries
1/2 cup banana slices
2 tablespoons nonfat or low-fat vanilla yogurt
2/3 cup broccoli florets, cooked or raw
6 cherry tomatoes
3 slices cocktail-size pumpernickel bread
1 tablespoon shelled unsalted pistachios
1 tablespoon bittersweet chocolate chips

1
1.Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined. Line one container with lettuce leaves and fill with the egg salad.
2
2.Combine blueberries, banana and yogurt in another container. Arrange broccoli and tomatoes in a third container. Place bread in a fourth container. Nestle a dip-size container in with the bread; fill it with pistachios and chocolate chips.
3
Tips & Notes
4
Make Ahead Tip: Cover and refrigerate egg salad (Step 1) for up to 2 days.
5
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 hard-boiled eggs, (see Tip), peeled and chopped, 2 tablespoons finely diced celery, 1 tablespoon low-fat mayonnaise, 2 teaspoons Dijon mustard, and more.

Yes, Egg Salad Bento Lunch falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg Salad Bento Lunch

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