Ingredients
2 servings
- •⅓ cup shredded extra-sharp Cheddar cheese
- •2 tablespoons cream cheese, softened
- •1 ½ tablespoons mayonnaise
- •1 ½ tablespoons pimento peppers, drained and chopped
- •1 teaspoon chopped jalapeno pepper (Optional)
- •⅛ teaspoon garlic powder
- •⅛ teaspoon ground cayenne pepper (Optional)
- •⅛ teaspoon onion powder
- •salt and ground black pepper to taste
- •2 eggs
- •2 teaspoons mayonnaise
- •⅛ teaspoon paprika
- •⅛ teaspoon mustard powder
- •½ cup sour cream
- •2 tablespoons apple cider vinegar
- •1 clove garlic, minced
- •1 teaspoon dill weed
- •2 cucumbers, sliced
- •salt and ground black pepper to taste
- •6 crackers, or as desired
- •1 peach, sliced
Instructions
- Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
- Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
- Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
- Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.
Nutritional Facts
Per 2 servings
- Calories: 549
- Carbohydrate: 25g
- Fat: 44g
- Fiber: 2g
- Protein: 17g
- Sugar: 10g