Chili Crisp Deviled Egg Box

• 100 g raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 50 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 10 g Sichuan chili crisp — Plant-based Sichuan chili crisp
• 10 g plantain chips — Crisp plantain chips
• 80 g cucumber, cut into 6 batons — Cucumber with peel

Method

1. 1Boil the eggsBring enough water to cover both eggs by 2.5 cm to a full boil in a small saucepan. Lower in both eggs with a spoon, maintain a gentle boil for 10 minutes.10 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Lower eggs away from your body, wash hands after handling raw eggs, and keep the pan handle turned inward.
2. 2Remove from the heatRemove from the heat. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The whites are fully set and the yolks are firm but still bright.
3. 3Cool, peel, and cutDrain the hot water, cool the eggs under cold running water for 2 minutes, peel, and halve lengthwise.2 minLook for: The ingredients are fully prepared and ready for the next action.
4. 4Move all four yolk halves to a clean bowlMove all four yolk halves to a clean bowl, keep the whites intact, and cut the washed cucumber into 6 batons.Look for: Four intact egg-white halves, four cooked yolk halves, and six crisp cucumber batons are ready.Safety: Cool eggs promptly, discard any egg cracked before cooking, and use a stable board for the cucumber.
5. 5Measure ingredients: Make the deviled fillingMeasure eggs, nonfat greek yogurt, and sichuan chili crisp using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Make the deviled fillingMash all four cooked yolk halves with 50 g Greek yogurt and 10 g Sichuan chili crisp for 60 seconds until thick and uniform.1 minLook for: The filling is creamy and evenly seasoned with no dry yolk pockets.Safety: Keep the yogurt at 40°F or colder and declare milk.
7. 7Pack the snack boxDivide the complete deviled filling among the four egg-white halves.Look for: Everything is evenly positioned and ready for the next action.
8. 8Pack the filled eggsPack the filled eggs, 10 g plantain chips, and six cucumber batons in separate sections; eat immediately or refrigerate.1 min 30 secLook for: Every white is generously filled, the crunch stays dry, and the cucumber remains crisp.Safety: Refrigerate promptly and do not leave the packed eggs above 40°F for more than 2 hours.