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Egg Salad Bento Lunch

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  1 serving
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.

Make Ahead Tip: Cover and refrigerate egg salad (Step 1) for up to 2 days.
RECIPE 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

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.
Egg Salad Bento Lunch Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 07/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Egg Salads
Nutrition Facts per Serving
Yield:   1 serving
Calories: 556
Fat. Total: 24g
Protein: 25g
Carbohydrates, Total: 69g
Fat, Saturated: 6g
Fiber: 10g
Cholesterol: 425mg
Sodium: 611mg
% Cal. from Fat: 39%
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