Local Ingredients for School Lunches: Egg Salad

Egg Salad Lunch

Recipe adapted From EatingWell:  March/April 2009


Spoon the egg salad into a lettuce “bowl” to keep it looking pretty and enjoy with bread and veggies. Toss peaches and blueberries with yogurt to keep the peaches from turning brown..


  • 2 hard-boiled eggs, peeled and chopped
  • 1 tablespoon each finely diced celery/red or orange peppers
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced scallion/chive greens
  • Freshly ground pepper, to taste
  • 2 leaves lettuce
  • 1/2 cup blueberries
  • 1/2 cup peach slices
  • 2 tablespoons nonfat or low-fat vanilla yogurt
  • 6 cherry tomatoes
  • Pickles
  • 3 slices cocktail-size bread


  1. Mash eggs in a small bowl with a fork. Stir in celery and peppers, mayonnaise, mustard, scallion/chive greens and pepper until combined. Line container with lettuce leaves and fill with the egg salad.
  2. Combine blueberries, banana and yogurt in another container. Arrange pickles, tomatoes and bread in a container

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate egg salad (Step 1) for up to 2 days.