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Egg Salad Bento Lunch

:  March/April 2009

Your rating: None Average: 4.7 (39 votes)

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.


Egg Salad Bento Lunch Recipe

Makes: 1 serving

Active Time:

Total Time:

Nutrition Profile

Low saturated fat | Heart healthy | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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Preparation

  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.

Tips & Notes

  • 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

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.

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 carbohydrate (other), 2 medium-fat meat, 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Everyday favorites
Kid-friendly
Make ahead instructions
Type of Dish
Main dish, complete meal
Main dish, vegetarian
Ease of Preparation
Moderate
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
1
Health & Diet Considerations
Low saturated fat
Heart healthy
High calcium
High fiber
High potassium
Main Ingredient
Eggs
Vegetarian, other
Meal/Course
Lunch
Season
Spring
Summer
Fall
Winter
Publication
March/April 2009
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