|
|
|
|
Egg Salad Lunchbox Recipe |
|
|
|
|
||
|
Ingredients
eggs - 2, hard-boiled, peeled and chopped cherry tomatoes - 6 broccoli - 2/3 florets, raw or cooked celery - 2 tbsp, diced scallion greens - 1 tsp, minced banana - 1/2 cup, sliced lettuce - 2 leaves blueberries - 1/2 cup pumpernickel bread - 3 slices low-fat mayonnaise - 1 tbsp low-fat vanilla yogurt - 2 tbsp shelled unsalted pistachios - 1 tbsp mustard - 2 tsp bittersweet chocolate chips - 1 tbsp ground pepper - to taste
Method
Mash the eggs with a fork, stir in celery, scallion greens, mayonnaise, mustard and pepper. Mix well. Place the lettuce leaves in the container and fill it with the egg salad. Mix together banana, blueberries, and yogurt in another container. Arrange tomatoes and broccoli in a third container, and the bread in the fourth container. Fill the pistachios and chocolate chips in a dip-size container. Serve 1.
Preparing time: 20 minutes Total cooking time: 20 minutes
|
||
|
|
||
|
|