Get ready to transform your ordinary lunch routine into an extraordinary culinary experience! Our Egg Salad Sandwich Bento isn't just a meal—it's a delicious work of art that promises to tantalize your taste buds and make your colleagues green with envy. Imagine creamy, perfectly seasoned egg salad nestled between golden-toasted bread, complete with crisp lettuce and juicy tomato slices—all packed into a stunning bento presentation that screams gourmet and homemade love.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- 4 slices of bread
- Lettuce leaves
- Tomato slices
Instructions
- Begin by preparing the hard-boiled eggs. If you haven't done so already, place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 9-12 minutes, then transfer them to an ice bath to cool for a few minutes before peeling.
- Once the eggs are cooled, peel them carefully and chop them into small pieces. Place the chopped eggs in a mixing bowl.
- Add the mayonnaise and mustard to the bowl with the chopped eggs. Season with salt and pepper to taste. Mix everything together gently until well combined, taking care not to mash the eggs too much. Adjust the seasoning if necessary.
- While preparing the egg salad, you can toast the bread if desired. Heat a skillet over medium heat and lightly toast the slices of bread until golden brown on both sides. This step is optional but adds a nice crunch to the sandwich.
- To assemble the sandwiches, lay out two slices of bread on a clean surface. Place a few lettuce leaves on each slice, followed by a generous scoop of the egg salad mixture. Top the egg salad with tomato slices.
- Finish the sandwiches by placing the remaining slices of bread on top to create a complete sandwich. Press down gently to help the ingredients stick together.
- Cut the sandwiches in half diagonally for easier handling and presentation. If desired, you can wrap each sandwich in parchment paper or place them in a bento box for a neat presentation.
- Serve the egg salad sandwiches alongside any additional sides you prefer, such as fruit or chips, to complete your bento meal.
Tips
- Egg Boiling Mastery: For the most consistent hard-boiled eggs, use eggs that are at least a week old—they peel much easier than fresh eggs.
- Creaminess Control: Adjust mayonnaise quantity based on your preference. Start with less and add gradually to achieve your ideal texture.
- Flavor Enhancement: Experiment with additional mix-ins like chopped chives, diced celery, or a dash of paprika to elevate your egg salad.
- Bread Selection: Choose sturdy bread that can hold up to the egg salad without becoming soggy. Sourdough or whole wheat work wonderfully.
- Bento Presentation Tip: Use silicone cupcake liners in your bento box to separate different components and keep your sandwich looking pristine.
- Make-Ahead Friendly: Prepare egg salad a day in advance and store in an airtight container to develop deeper flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 380mg
