Egg Salad Bento Lunch

Egg Salad Bento Lunch

5 Reviews
From the EatingWell Kitchen

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.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ½ cup blueberries
  • ½ cup banana slices
  • 2 tablespoons nonfat or low-fat vanilla yogurt
  • ⅔ 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


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate egg salad (Step 1) for up to 2 days.
  • 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.

Nutrition information

  • Per serving: 583 calories; 25 g fat(7 g sat); 10 g fiber; 71 g carbohydrates; 25 g protein; 152 mcg folate; 377 mg cholesterol; 26 g sugars; 4,023 IU vitamin A; 74 mg vitamin C; 239 mg calcium; 5 mg iron; 609 mg sodium; 1,224 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (80% dv), Folate (38% dv), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 fruit, 1 vegetable, 1 other carbohydrate, 2 medium-fat meat, 2 fat

Reviews 5

July 06, 2019
profile image
By: Eve in NYC
I had a craving for egg salad and wanted a healthy recipe. This worked out great. The tip for boiling eggs is excellent -- for the first time in a while, the egg white did not stick to the shell! I detest celery, so I swapped it out for the same amount of finely chopped carrot. I also swapped regular yellow mustard for the Dijon -- it's got zero calories and half the salt. I also added a dash of cayenne before spooning this into a whole-wheat pita. It's a far more satisfying breakfast than eggs and toast.
February 06, 2019
profile image
By: RaisinHell91
The egg salad is delicious, and the components of the meal are versatile.
February 01, 2015
profile image
By: Chrystal Phillips
Americanized Japanese Inspired Lunch *Nice variety to lunch. *Very pretty to look at - colorful! *Delicious and healthy with a fun twist. Pros: Easy to prepare, Nice variety, Delicious & fun Cons: Takes a little prep time, Some chopping
June 29, 2013
profile image
By: dubber_rucky06
Delicious, Filling, and Healthy! This was fast, easy, and delicious. Very filling and very simple. I will make this again and again!
March 19, 2013
profile image
By: EatingWell User
Colorful, healthy and tastey! Lunch ideas are packed with antioxidants and are something the whole family enjoys! Pros: Love the portion control. Ideas are quick and easy to fix.
More Reviews