Lazy Deviled Egg Snack Lunch
Perk up your desk lunch with a fun portable meal made up of irresistible snacks. It’s a great way to fill up a bento-style lunchbox with colorful options that come together for a balanced meal. Better yet, it allows you to enjoy five (or more, if you like) different foods so that you don’t get bored. The star of this meal is our lazy deviled eggs, made faster and easier by simply topping hard-boiled egg halves with Dijon mustard, dill pickles, and prosciuttto. Go ahead and meal-prep for the week; everything here will stay fresh and at peak flavor for three or four days.
4 large egg(s)
Kosher dill pickle sandwich slice(s)
4 slice(s), about 1/2 oz each, halved lengthwise
Edamame in pods
8 slice(s), each halved crosswise
Persian (mini) cucumber
4 item(s), quartered lengthwise
- Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat and cover pan; let stand covered for 10 minutes. Place pan in sink and run cold water over eggs until cool. Peel eggs and slice each in half lengthwise. Top each egg half with ¼ tsp Dijon mustard and 1 pickle slice. Fold each prosciutto piece in half lengthwise and wrap around each egg half.
- In each of 4 lunchboxes or portable containers, arrange 2 egg halves, 1 cup edamame, 10 almonds, 4 cantaloupe pieces, and 4 cucumber quarters. Refrigerate up to 4 days.
- Serving size: 1 lunchbox