Ingredients:

  • 4 large eggs
  • 4 cups water
  • 1 tsp salt
  • 1 cup seedless grapes
  • 1/2 cup raw almonds
  • 4 oz sharp cheddar cheese
  • 1 cup baby carrots

Instructions:

  1. Place eggs in the saucepan and cover with water by at least an inch. Add salt to the water. Note: The salt helps if a shell happens to crack.
  2. Bring water to a gentle boil, then immediately remove from heat and cover with a lid.
  3. Let them sit for 12 minutes. until the water stops bubbling and stays still.
  4. Use a slotted spoon to transfer the eggs directly into an ice water bath.
  5. Let them chill for at least 10 minutes. Note: Don't skip this, or the yolks will overcook from carryover heat.
  6. Peel the eggs under cold running water and slice them in half lengthwise.
  7. Cube the sharp cheddar cheese into 1/2 inch pieces.
  8. Halve the seedless grapes.
  9. Arrange the eggs in a bento box and fill the remaining sections with cubed cheddar cheese, raw almonds, halved grapes, and baby carrots.