Description
A nutritious and refreshing snack combining perfectly boiled eggs with crisp vegetable sticks. This protein-packed recipe is ideal for healthy snacking, meal prep, or as a light lunch option.
Ingredients
Scale
- 4 pieces Fresh large eggs
- 2 pieces (1 cup sticks) Medium carrots
- 1 piece (1 cup sticks) Medium cucumber
- 2 pieces (1 cup sticks) Celery stalks
- ½ cup Dipping sauce
Instructions
- Prepare eggs: Place 4 eggs in saucepan, cover with cold water by 1 inch, bring to boil over medium-high heat
- Cook eggs: Once boiling, cover pot and remove from heat, let sit 9-12 minutes depending on desired yolk consistency
- Create ice bath: Fill large bowl with cold water and ice cubes while eggs finish cooking
- Cool eggs: Transfer cooked eggs to ice bath immediately, let cool for 5 minutes to stop cooking process
- Prepare vegetables: Wash and cut carrots, cucumber, and celery into uniform 4-inch sticks for consistent presentation
- Peel eggs: Remove shells under cool running water, starting from larger end for easier peeling
- Final assembly: Slice eggs in half or quarters, arrange on platter with veggie sticks and optional dipping sauce
Notes
- Use eggs that are 7-10 days old rather than super fresh ones, as they peel more easily after cooking
- Add a tablespoon of baking soda to the cooking water to make shell removal even simpler
- Store cut vegetables in ice water for up to 2 hours before serving to maintain maximum crispness
- For meal prep, keep eggs and vegetables separate until serving to prevent soggy textures
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180 calories
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 248mg
Keywords: boiled eggs veggie sticks, healthy snack, protein snack, meal prep, vegetable sticks, easy recipe