bento #41 & egg salad

When I got my square Urara Lube Sheep box a couple weeks ago, I also got what I guess is supposed to be an onigiri box. But I usually don’t eat more than one with a bento (I like them as a side, but not as a main dish). It’s pretty high though, and I thought it would work for diagonally cut sandwiches. And it does! Although my sandwich looks a little mangled here… I should have used firmer bread, or toasted it. I think I’ll toast it for the rest of the week (I always eat the same bento for each week).

This week I have an egg salad with bacon sandwich. I really wanted watercress on this, but that’s hard to find, so I settled for butter lettuce. Essential to keep the egg salad from touching the bread, or it would be hopelessly soggy by lunchtime.

The bottom part conatins:

  • Pickled cipollini onions
  • Fresh rasberries
  • A Babybel cheese
  • Lemon tea cookies

Egg salad:

Finely chop half a dozen cooled-down hardboiled eggs, and mix with 1/4 cup mayo, 1 tsp. Dijon and 1/2 tsp. regular yellow mustards, and 1 tbsp lemon juice. Add a few chopped green onions and, if desired, a few crumbled bacon strips. I usually do desire, because bacon is awesome.

2 Comments (+add yours?)

  1. Michael Beyer
    Sep 05, 2010 @ 18:22:15

    I love egg salad too. Here is my favorite Danish egg salad:

  2. Audronasha
    Jul 14, 2011 @ 12:06:16

    I love how you used onigiri space 🙂 It’s really a good idea 🙂

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