Ingredients:

  • 4 large eggs (200g)
  • 1 cup baby carrots, peeled (150g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup English cucumber, sliced into rounds (100g)
  • 4 oz feta cheese, cubed (115g)
  • 1/4 cup raw unsalted almonds (30g)
  • 1/2 tsp smoked paprika (3g)
  • 1/4 tsp sea salt (1g)
  • 1/4 tsp cracked black pepper (1g)

Instructions:

  1. Place eggs in a saucepan and cover with cold water by one inch. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for 12 minutes.
  2. Use a slotted spoon to transfer eggs into a bowl of ice water for 5 minutes until chilled.
  3. Gently crack the shells and peel the eggs under cool running water. Slice each egg in half lengthwise and pat the cut side dry with a paper towel.
  4. Divide the baby carrots, cherry tomatoes, cucumber slices, feta cubes, and almonds evenly across four airtight containers.
  5. Place two egg halves in each box and dust the eggs with smoked paprika, sea salt, and cracked black pepper until the yolks are evenly coated.