Description
This Boiled Eggs with Veggie Sticks recipe is a nutritious, easy-to-make snack featuring protein-packed eggs paired with fresh veggie sticks and a creamy dip. Perfect for a quick bite or light appetizer, it’s a balanced, satisfying choice.
Ingredients
4 large fresh eggs
2 medium carrots (cut into sticks, about 1 cup)
1 medium cucumber (cut into sticks, about 1 cup)
2 celery stalks (cut into sticks, about 1 cup)
½ cup hummus or ranch dressing (optional, for dipping)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 9-12 minutes depending on your desired yolk consistency. For soft-boiled eggs, aim for 9 minutes. For hard-boiled eggs, let them sit for 12 minutes.
- Prepare the Ice Bath: While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice.
- Prepare the Veggies: Wash and peel the carrots, cucumber, and celery. Cut the veggies into uniform sticks (about 1 cup each) for easy dipping.
- Cool the Eggs: Once the eggs are done, plunge them into the ice bath for 5 minutes to cool quickly and make peeling easier.
- Peel the Eggs: Once cool, peel the eggs under running water to remove the shells easily. Slice the eggs in half or quarters depending on preference.
- Serve: Plate the boiled eggs alongside the veggie sticks and serve with hummus or ranch dressing for dipping.
Notes
- This recipe is naturally low-carb and gluten-free, making it a great option for various dietary preferences.
- You can make the veggie sticks in advance and store them in the fridge for up to 2 days, ensuring they stay fresh for snacking.
- If you prefer a more filling snack, add some nuts or cheese on the side for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 185 mg
