Ingredients

• 2 hard-boiled eggs, (see Tip), peeled and chopped
• 2 tablespoon finely diced celery
• 1 tablespoon low-fat mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon minced scallion greens
• Freshly ground pepper, to taste
• 2 leaves Boston or Bibb lettuce
• 1/2 cup blueberries
• 1/2 cup banana slices
• 2 tablespoon nonfat or low-fat vanilla yogurt
• 2/3 cup broccoli florets, cooked or raw
• 6 cherry tomatoes
• 3 slices cocktail-size pumpernickel bread
• 1 tablespoon shelled unsalted pistachios
• 1 tablespoon bittersweet chocolate chips

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Cooking Directions

Step 1

Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined. Line one container with lettuce leaves and fill with the egg salad.

Step 2

Combine blueberries, banana and yogurt in another container. Arrange broccoli and tomatoes in a third container. Place bread in a fourth container. Nestle a dip-size container in with the bread; fill it with pistachios and chocolate chips.