Florida Bento Egg Salad

Ingredients

Preparation

Fill a medium stock pot ⅔ with water. Bring water to a boil over medium-high heat. When ready to cook the eggs, turn heat on the pot to low. Add the eggs, being careful not to break them. Bring heat on the stock pot up to high. Boil for 12 minutes. Carefully transfer the cooked eggs into a medium bowl of ice and water to stop the cooking process. It will take about 20 minutes to cool the eggs completely. After the eggs have cooled, begin peeling and removing all traces of eggshell. With eggshells removed, chop all the eggs to desired size and add to a medium-sized mixing bowl with the mayonnaise, sweet peppers, celery, mustard, fresh herbs, seasoning blend and lemon juice. Stir to combine. Taste and adjust seasoning with sea salt and fresh ground pepper. Keep the egg salad covered in the refrigerator until needed. To serve, place the lettuce leaves (hydroponic or leaf lettuce) on top of half of the toasted bread slices. Add an even amount of the egg salad to the top of each piece (4). Add the top of the sliced and toasted bread to make 4 sandwiches. Cut each Florida egg sandwich in half and add to each bento or lunch box. Evenly distribute the chopped romaine to each bento box in a separate section from the sandwich. Evenly top each salad with the sliced cucumber and shredded carrot. Add the separated and portioned vinaigrette or salad dressing to complete the bento or lunchbox. Keep the bento or lunchbox refrigerated until ready to eat.  

Nutrition

• Calories Per Serving557
• Fat36g
• Cholesterol287mg
• Sodium1160mg
• Carbohydrates40g
• Fiber4g
• Protein17g