Description
This Mini Egg Salad Sandwich Lunchbox is a quick, easy, and nutritious meal idea perfect for busy weekdays. It features creamy homemade egg salad perfectly paired with soft bread slices, accompanied by crunchy baby carrots, a wholesome trail mix, and sweet clementine oranges. It’s a balanced and tasty lunch option that can be prepared in just 10 minutes and packed into four convenient lunchboxes.
Ingredients
Scale
Egg Salad
- 2 cups egg salad (prepared with hard-boiled eggs, mayonnaise, mustard, salt, and pepper)
- 2 tablespoons ranch dressing
Sandwich
- 8 slices bread
Sides
- 12 oz baby carrots
- 1 cup trail mix
- 4 clementine oranges (Cuties)
Instructions
- Prepare Egg Salad: In a mixing bowl, combine your favorite egg salad recipe with 2 tablespoons of ranch dressing to add creaminess and flavor. Mix thoroughly until well blended.
- Assemble Lunchboxes: Divide the egg salad evenly among four lunchboxes. Place two slices of bread in each lunchbox to form mini sandwiches with the egg salad filling.
- Add Sides and Store: Add 12 oz of baby carrots, 1 cup of trail mix, and a clementine orange to each lunchbox. Cover the containers and refrigerate until you’re ready to eat. Use within 2 days to avoid the bread becoming soggy. To extend freshness, consider preparing egg salad separately and assembling sandwiches just before serving.
Notes
- Use fresh bread and assemble sandwiches just before eating if you want to avoid sogginess beyond 2 days.
- Adjust the amount of ranch dressing in the egg salad to taste.
- For a healthier twist, use whole grain bread and reduce mayonnaise in the egg salad.
- These lunchboxes are ideal for quick meal prep and can be stored in the fridge up to 2 days.
