Ingredients:

  • 8 Large Eggs
  • 1 tsp sea salt
  • 0.5 tsp everything bagel seasoning
  • 1 cup English cucumber, sliced into thick rounds
  • 4 oz sharp white cheddar cheese, cubed
  • 0.5 cup raw almonds
  • 1 cup grape tomatoes

Instructions:

  1. Boil water. Fill your saucepan with enough water to cover the 8 Large Eggs by an inch and add 1 tsp sea salt.
  2. Lower eggs. Use a slotted spoon to gently place the eggs into the bubbling water. Note: Adding them to already boiling water makes the shells easier to remove later.
  3. Simmer 9 minutes. Maintain a steady but gentle boil until the timer hits exactly 9 minutes.
  4. Shock them. Immediately move the eggs into a bowl of ice and cold water. Note: This stops the cooking process instantly.
  5. Peel carefully. Gently crack the shells all over and peel under cold running water until the whites are smooth and shiny.
  6. Prep veggies. Slice 1 cup English cucumber into thick rounds and wash 1 cup grape tomatoes.
  7. Portion cheese. Cube 4 oz sharp white cheddar cheese into half inch pieces.
  8. Season eggs. Slice the eggs in half and sprinkle with 0.5 tsp everything bagel seasoning.
  9. Assemble boxes. Divide the 0.5 cup raw almonds and all other components into four containers.
  10. Seal tight. Close the lids firmly until you hear a distinct click to ensure airtight storage.