Lunch Box Hard-Boiled Eggs and Veggies
If you’re seeking a quick, nutritious meal that bursts with color and flavor, this Lunch Box Hard-Boiled Eggs and Veggies recipe is exactly what you need. It’s been a staple in my kitchen for years, ticking all the boxes for a satisfying lunch—perfect for busy days at work or school. This delightful dish combines creamy hard-boiled eggs with a medley of fresh vegetables like bell peppers, cucumbers, and cherry tomatoes, creating both visual appeal and a satisfying crunch. Packed with protein and fiber, it’s designed to keep you energized throughout your day while being incredibly easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling
- Cuisine: American
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
- Place eggs 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 desired yolk consistency.
- Transfer boiled eggs to an ice bath for 5-10 minutes until cool.
- While cooling, chop vegetables into bite-sized pieces.
- In a bowl, combine veggies with olive oil, salt, and pepper; toss gently to coat.
- Peel cooled eggs and arrange alongside seasoned veggies in your lunch container.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg