Eggs with Hummus and Vegetable Sticks
A hearty, protein-rich snack made with boiled eggs, hummus, and fresh vegetables. Easy to assemble ahead and take with you.
- Time
- 15 min
- Serving
- 470 kcal
- Ingredients
- ≈ $2.57
- Protein
- 32 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Hummuspack 200 g ≈ $3.00 60 g
- 3 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 80 g
- 4 Carrots≈ $1.50 per kg 80 g
- 5 Cucumbers≈ $3.67 per kg 100 g
- 6 Paprika 1 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place the eggs1 in cold water, bring to a boil, and cook for 9 minutes until the yolks are firm.
Transfer the eggs1 to cold water for 3 minutes, peel, and cut in half.
Mix the hummus2 with the cottage3 cheese, paprika, salt, and pepper to make a thick dip.
Arrange the eggs1, vegetable sticks, and dip on a plate, and serve chilled or at room temperature.
Tips
- Why it works
- Cold water after boiling stops the cooking quickly. The yolk doesn't darken at the edge and the shell comes off more easily.
- Substitutions
- Swap the 9% cottage cheese for thick unsweetened yogurt of the same weight, and the dip will be softer. Swap the carrot for 80 g of sweet pepper.
- Common mistakes
- The main mistake is overcooking the eggs. After 11 to 12 minutes the yolk turns gray at the edge and a sulfur smell appears.
- Storing and reheating
- Keep the eggs and dip separate from the vegetables in the fridge for up to 2 days. Slice the cucumber on the day you eat. Don't reheat, eat cold or let sit for 10 minutes.
- Serve with
- Pack in a lunch box with bread or serve as a snack after a walk.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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