Egg Salad Bento Lunch
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.
1 starch, 2 fruit, 1 vegetable, 1 other carbohydrate, 2 medium-fat meat, 2 fat