Dijon Egg and Cornichon Box

• 100 g (2 large eggs) — Large whole eggs, raw
• 60 g small dill pickles — Dill cucumber pickles
• 70 g, cut into sticks — Cucumber with peel
• 80 g — Raw cherry tomatoes
• 60 g — Plain nonfat Greek yogurt
• 8 g — Dijon mustard
• 0.5 g — Dried dill weed
• 0.2 g — Ground black pepper

Method

1. 1Boil the eggsLower eggs into a small saucepan of simmering water.Look for: The boil the eggs stage is complete and ready for the next action.
2. 2Cook exactly 7 minutesCook exactly 7 minutes, then transfer to ice water for 3 minutes.7 minLook for: Whites are set and yolks are jammy at the center.Safety: Keep water at a controlled simmer. For higher-risk diners, continue cooking until both whites and yolks are firm and the eggs reach 160°F (71°C).
3. 3Measure ingredients: Mix the Dijon dipMeasure nonfat greek yogurt, dijon mustard, dill weed, and black pepper 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.
4. 4Mix the Dijon dipStir yogurt, Dijon, dill, and pepper for 30 seconds.30 secLook for: The dip is smooth with dill evenly distributed.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Pack the boxPeel and halve the cooled eggs, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Pack them with all picklesPack them with all pickles, cucumber, tomatoes, and Dijon dip in separate compartments.Look for: Eggs are fully cooled and wet ingredients do not touch the cut egg until serving.Safety: Use clean equipment and refrigerate perishable ingredients promptly.