Rating: 4.6 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

583 calories; protein 25.4g; carbohydrates 70.6g; dietary fiber 10.3g; sugars 26.1g; fat 25.3g; saturated fat 6.8g; cholesterol 377.4mg; vitamin a iu 4023.2IU; vitamin c 74.4mg; folate 151.9mcg; calcium 238.8mg; iron 4.5mg; magnesium 85.3mg; potassium 1224.4mg; sodium 608.8mg; thiamin 0.5mg.

1 starch, 2 fruit, 1 vegetable, 1 other carbohydrate, 2 medium-fat meat, 2 fat

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