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20 minute dinner recipes

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Egg Salad Bento Lunch


From EatingWell:  March/April 2009

This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce “bowl” to keep it looking pretty and enjoy with cocktail bread and veggies. Toss banana and blueberries with yogurt to keep the bananas from turning brown. Save the chocolate chips and pistachios for an afternoon pick-me-up.

1 serving | Active Time: 20 minutes | Total Time: 20 minutes



  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. 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.


Per serving : 556 Calories; 24 g Fat; 6 g Sat; 8 g Mono; 425 mg Cholesterol; 69 g Carbohydrates; 25 g Protein; 10 g Fiber; 611 mg Sodium; 1146 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 starch, 2 fruit, 1 vegetable, 1 carbohydrate (other), 2 medium-fat meat, 2 fat

Tips & Notes