Hard-Boiled Egg Bento Box | Louisiana Egg Commission

Hard-Boiled Egg Bento Box

Ingredients

Hard-boiled eggs, large, peeled, and sliced	4
Ripe avocados	2
Smoked salmon, sliced	8 oz
English cucumber, sliced	1
Soy sauce, wasabi, pickled ginger	For garnishing, optional

PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with nonstick cooking spray. SET aside.
COMBINE cake mix, water, vegetable oil, and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour the mixture into the prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
WHISK together condensed milk, evaporated milk, and low-fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of the mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
PLACE whipping cream, sugar, and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.

Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate hard-boiled eggs in a sealed container to prevent odor absorption. Never store them in their original carton. Once peeled, eggs should be eaten within two days.
This recipe is an excellent source of protein, folate, and choline, and a good source of vitamin A.