Description
Lunch box hard-boiled eggs and veggies are the ultimate nutritious meal option, perfect for busy days. With creamy hard-boiled eggs paired with crunchy, colorful vegetables, this delightful combination offers not only satisfaction but also essential nutrients. Ideal for school lunches, picnics, or a quick snack, this dish ensures you enjoy a wholesome meal that’s as easy to prepare as it is delicious.
Ingredients
Scale
- 4 large eggs
- 1 medium carrot (about 60g), sliced
- 1 small cucumber (about 100g), cut into sticks
- 1 cup cherry tomatoes (about 150g), halved
- 1 bell pepper (about 120g), sliced
Instructions
- Boil the eggs: Fill a pot with enough water to cover the eggs by an inch. Bring to a rolling boil over high heat. Gently lower in the eggs and boil for 9-12 minutes based on desired yolk firmness.
- Ice bath: Transfer cooked eggs to an ice bath for about five minutes to stop cooking and ease peeling.
- Prepare veggies: While the eggs cool, wash and chop the carrot, cucumber, cherry tomatoes, and bell pepper into bite-sized pieces.
- Peel the eggs: Tap each egg on a hard surface and peel under running water to remove shells easily.
- Assemble: Pack sliced veggies alongside halved or quartered hard-boiled eggs in your lunch container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 lunch box (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 372mg