Egg Salad Bento Lunch

Egg Salad Bento Lunch

3 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

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  • 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

Preparation

  • 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; 4023 IU vitamin A; 74 mg vitamin C; 239 mg calcium; 5 mg iron; 609 mg sodium; 1224 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (80% dv), Folate (38% dv), Potassium (33% dv), Iron (25% dv), Calcium & Magnesium (20% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 1 starch, 2 fruit, 1 vegetable, 1 other carbohydrate, 2 medium-fat meat, 2 fat

Reviews 3

February 01, 2015
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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
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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
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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.