Egg Salad Tea Sandwich Bento Box
Creamy egg salad tucked between soft crustless white bread, cut into dainty little sandwich fingers and packed into a bento box with strawberries and snap peas. A sweet, simple, kid-approved bento box that looks straight out of a tea shop.
Prep
15 min
Cook
0 min
Total
15 min
Serves
1
Ingredients
Egg salad sandwiches
- 4 slices soft white bread
- 3 hard-boiled eggs
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper, to taste
To pack
- Strawberries
- Sugar snap peas
Method
- 1
Mash the hard-boiled eggs with the mayo, Dijon, salt and pepper into a creamy egg salad.
- 2
Spread the egg salad between the bread slices, then trim off the crusts.
- 3
Cut each sandwich into fingers or triangles and pack them standing up in the bento box.
- 4
Add strawberries and snap peas in the other compartments and keep chilled.
Tips
- Fully hard-boil the eggs — no runny yolks in a bento box.
- Trim the crusts for that neat tea-sandwich look kids love.
- Butter the bread lightly first so it doesn't go soggy before lunch.
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