By: EatingWell

Servings: 1

Yield: 1 serving

Total Time: 20 minutes

Prep Time: 20 minutes

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

Recipe Description:

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.

Recipe Ingredients:

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
6. Freshly ground pepper to taste
7. 2 leaves Boston or Bibb lettuce
8. 1/2 cup blueberries
9. 1/2 cup banana slices
10. 2 tablespoons nonfat or low-fat vanilla yogurt
11. 2/3 cup broccoli florets, cooked or raw
12. 6 cherry tomatoes
13. 3 slices cocktail-size pumpernickel bread
14. 1 tablespoon shelled unsalted pistachios
15. 1 tablespoon bittersweet chocolate chips

Recipe Steps:

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.

Recipe Tips & Notes:

1. 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.

Recipe Nutrition:

Per serving:
556 calories; 24 g fat (6 g saturated fat, 8 g mono unsaturated fat);
425 mg cholesterol; 69 g carbohydrates; 25 g protein; 10 g fiber; 611
mg sodium; 1146 mg potassium

Nutrtion Bonus:
Vitamin C (120% daily value), Vitamin A (80% dv), Folate (38% dv),
Potassium (33% dv), Iron (25% dv), Calcium & Magnesium (20% dv).

4 Carbohydrate Servings

Exchanges: 1 starch, 2 fruit, 1 vegetable, 1 carbohydrate (other), 2 medium-fat meat, 2 fat