Ingredients:

  • 2 large hard-boiled eggs
  • 4 oz deli turkey breast, thick-cut
  • 1 oz sharp cheddar cheese cubes
  • 1 cup baby carrots
  • 1/2 cup cucumber slices
  • 1/4 cup raw almonds
  • 1/2 cup fresh blueberries
  • 2 tbsp hummus
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Place eggs in a pot, cover with water, and bring to a boil.
  2. Turn off the heat, cover the pot, and let the eggs sit for 10 minutes.
  3. Immediately plunge the eggs into an ice bath to ensure a clean peel.
  4. Slice the turkey breast into strips and cube the cheddar cheese into uniform 1/2-inch pieces.
  5. Place the hummus in the smallest compartment of a bento-style container to act as a barrier.
  6. Arrange the baby carrots and cucumber slices around the hummus, ensuring they are patted dry.
  7. Place the hard-boiled eggs and turkey strips in the main protein section.
  8. Fill the remaining gaps with almonds and blueberries.
  9. Sprinkle sea salt and black pepper over the eggs and turkey, then seal the lid tightly.