Description
Elevate your lunch game with this vibrant and nutritious recipe featuring hard-boiled eggs paired with fresh veggies. Packed with protein, fiber, and essential nutrients, this colorful meal is incredibly easy to prepare. Enjoy the satisfying crunch of bell peppers, refreshing cucumbers, and juicy cherry tomatoes alongside creamy eggs. Perfect for work, school, or picnics, this dish will have you feeling like a gourmet chef while impressing your co-workers.
Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers (chopped, mixed colors)
- 1 cup cucumbers (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 9-12 minutes based on yolk preference.
- Transfer the eggs to an ice bath to cool quickly.
- While cooling, chop bell peppers, slice cucumbers, and halve cherry tomatoes into bite-sized pieces.
- In a bowl, mix chopped veggies with olive oil, salt, and pepper until evenly coated.
- Once eggs are cooled and peeled, arrange them alongside the seasoned veggies in your lunch container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg + 1 cup veggies
- Calories: 270
- Sugar: 4g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 370mg