Ingredients:

  • 8 large eggs (400g)
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 4 oz sharp cheddar cheese cubes
  • 1/2 cup raw almonds
  • 4 tbsp hummus
  • 1 cup baby carrots
  • 1 cup red grapes

Instructions:

  1. Place eggs in a single layer in the saucepan and cover with cold water by one inch. Add salt and bring to a rolling boil over high heat.
  2. As soon as the water boils, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 9 to 12 minutes depending on desired yolk consistency.
  3. Immediately transfer eggs to an ice bath for 5 minutes to stop the cooking process.
  4. Gently crack the shells and peel the eggs under cool running water.
  5. Distribute the sharp cheddar cheese cubes and raw almonds evenly across four airtight bento-style containers.
  6. Place the baby carrots and red grapes in their own compartments to prevent moisture transfer.
  7. Slice the hard-boiled eggs in half lengthwise and place two halves in each box.
  8. Dust the exposed egg yolks with smoked paprika and cracked black pepper.
  9. Scoop 1 tablespoon of hummus into a small condiment container for each box.