· 4 oz. cream cheese ($0.60)· 1 Tbsp chopped fresh parsley ($0.06)· 1 Tbsp chopped fresh cilantro ($0.04)· 1 green onion, sliced ($0.11)· 1/16 tsp garlic powder ($0.01)· 1/16 tsp salt ($0.01)· 1/2 Tbsp lemon juice ($0.02)· 4 mini bagels ($1.52)· 4 large eggs ($0.92)· 1 cucumber, sliced ($1.29)· 1 cup grape tomatoes ($0.75)
Step 1To hard boil the eggs, place the eggs in a sauce pot and add water until the eggs are covered by one inch. Place the pot over high heat and allow the water to come up to a full boil. When it reaches a full boil, turn off the heat, place a lid on the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to a bowl of ice water to cool.Step 2To make the scallion herb cream cheese, combine the cream cheese, parsley, cilantro, green onion, garlic powder, salt, and lemon juice in a bowl. Stir together until evenly combined.Step 3Place one bagel in each lunch box along with ¼ of the cucumber slices, ¼ of the grape tomatoes, ¼ of the cream cheese (1 oz.), and one hard boiled egg. Refrigerate up to five days.