Ingredients:

  • 8 large eggs
  • 1/2 tsp sea salt
  • 2 cups baby carrots, peeled
  • 2 cups Persian cucumbers, sliced into rounds
  • 1 cup cherry tomatoes, halved
  • 1 cup hummus
  • 4 oz sharp cheddar cheese, cubed
  • 1/4 cup raw almonds

Instructions:

  1. Place eggs in a single layer at the bottom of a pot and cover with cold water by at least one inch.
  2. Add sea salt and bring the water to a rolling boil over high heat.
  3. Immediately remove the pot from the heat, cover with a tight lid, and let the eggs sit in the hot water for exactly 12 minutes.
  4. While eggs are sitting, prepare an ice bath in a large glass bowl with ice and cold water.
  5. Transfer eggs to the ice bath using a slotted spoon and chill for 10 minutes to stop the cooking process.
  6. Gently crack the shells and peel the eggs under cold running water.
  7. Divide hummus evenly among 4 lunch boxes.
  8. Arrange sliced cucumbers, carrots, cherry tomatoes, cheese cubes, and almonds in the remaining compartments of the boxes.
  9. Place two peeled eggs in each box and season with salt and black pepper.