Dill Egg and Cucumber Snack Box

• 150 g (3 large eggs) — Large whole eggs, raw
• 1 cup (104 g), cut into sturdy spears — Cucumber with peel
• 2 tbsp (30 g) — Plain nonfat Greek yogurt
• 1/2 tsp (0.5 g) — Dried dill weed
• 1 tbsp (3 g), finely chopped — Fresh chives
• 1 tsp (5 g) — Fresh lemon juice
• 1 tsp (6.7 g) pure maple syrup — Pure maple syrup
• 1/4 tsp (0.8 g) — Garlic powder
• 1/4 tsp (0.6 g) — Ground black pepper

Method

1. 1Boil the eggsLower all three eggs into a small saucepan of gently boiling water and cook for 9 minutes.9 minLook for: The shells remain intact and the centers cook through.Safety: Use pasteurized shell eggs for jammy yolks; otherwise continue cooking until the yolks are firm and reach 160°F.
2. 2Cool the eggsTransfer the eggs immediately to cold water for 2 minutes.2 minLook for: The shells feel cool enough to peel comfortably.Safety: Move hot eggs with a spoon and drain water away from your face.
3. 3Peel and halvePeel the eggs, check for shell fragments, pat them dry, and cut each one in half.Look for: The whites are set and the yolks are thick and jammy rather than liquid.Safety: Use clean hands, knife, and board.
4. 4Mix the maple-dill dipStir the yogurt, dill, chives, lemon juice, maple syrup, garlic powder, and pepper for 60 seconds.1 minLook for: The dip is smooth and evenly flecked with herbs and pepper.
5. 5Cut the cucumber spearsPat the cucumber dry, trim it, and cut sturdy spears that fit the snack box.Look for: The spears are crisp, dry, and strong enough for dipping.Safety: Use a stable cutting board.
6. 6Fill the snack boxArrange all six egg halves and the cucumber spears, then seal the dip in a leak-resistant compartment.Look for: The eggs and cucumber fit without crowding and the dip does not leak.
7. 7Keep the box coldSeal the complete snack box and refrigerate it until eating.Look for: The box is cold and the cucumber remains crisp.Safety: Keep cooked eggs and yogurt at 40°F or colder.