Jammy Egg and Pickle Snack Box

• 150 g (3 large eggs) — Large whole eggs, raw
• 80 g (about 2 medium pickles), cut into spears — Dill cucumber pickles
• 35 g (about 2 tbsp) — Plain nonfat Greek yogurt
• 5 g (1 tsp) — Dijon mustard
• 4 g (1 tbsp), finely chopped — Fresh chives
• 0.5 g (about 1/4 tsp) — Smoked paprika
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Bring the water to a boilAdd about 5 cm water to a small saucepan and bring it to a steady uncovered boil.Look for: Bubbles rise continuously across the water without splashing over the rim.
2. 2Cook the eggsLower the eggs into the water with a spoon, adjust to a gentle boil, and cook for 7 minutes 30 seconds.7 min 30 secLook for: The shells remain intact and the whites are set around jammy yolks.Safety: Use pasteurized shell eggs for jammy yolks; otherwise cook until the yolks are firm and reach 160°F.
3. 3Cool the eggsDrain the hot water and run cold water over the eggs for 2 minutes to stop the cooking.2 minLook for: The shells feel cool enough to handle comfortably.Safety: Pour the hot water away from your face and hands.
4. 4Mix the smoky mustard dipWhile the eggs cool, stir the yogurt, Dijon, chives, paprika, and black pepper for 45 seconds.45 secLook for: The dip is smooth, pale orange, and evenly flecked with chives.
5. 5Peel and halve the eggsPeel the cooled eggs, check for shell fragments, pat them dry, and cut each egg lengthwise.Look for: All six halves have firm whites and softly set golden centers.Safety: Use clean hands, a clean knife, and a clean cutting board.
6. 6Dry the picklesPat the pickle spears dry with a clean towel so they do not release brine into the snack box.Look for: The pickle surfaces feel dry while the centers remain crisp.
7. 7Pack the snack boxArrange the egg halves and pickles in separate dry compartments and close the dip in a leakproof cup.Look for: The eggs and pickles are separated and the dip cup closes securely.
8. 8Chill before servingSeal the complete box and refrigerate it for 4 minutes before serving or carrying.4 minLook for: The box is cold and no liquid has leaked between compartments.Safety: Keep cooked eggs and yogurt chilled until eating.