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Egg Salad Bento Lunch

  • 20minutes
  • 556calories

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Source: www.eatingwell.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 hard-boiled eggs, (see Tip), peeled and chopped

  2. 2 tablespoons finely diced celery

  3. 1 tablespoon low-fat mayonnaise

  4. 2 teaspoons Dijon mustard

  5. 1 teaspoon minced scallion greens Freshly ground pepper, to taste

  6. 2 leaves Boston or Bibb lettuce

  7. 1/2 cup blueberries

  8. 1/2 cup banana slices

  9. 2 tablespoons nonfat or low-fat vanilla yogurt

  10. 2/3 cup broccoli florets, cooked or raw

  11. 6 cherry tomatoes

  12. 3 slices cocktail-size pumpernickel bread

  13. 1 tablespoon shelled unsalted pistachios

  14. 1 tablespoon bittersweet chocolate chips

Instructions Jump to Ingredients ↑

  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. 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.

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