Lazy deviled egg snack lunch
4 large egg(s)
Kosher dill pickle sandwich slice(s)
4 slice(s), about 1/2 oz each, halved lengthwise
Edamame in pods
8 slice(s), each halved crosswise
Persian (mini) cucumber
4 item(s), quartered lengthwise
- Place eggs in a medium saucepan and fill with enough water to cover eggs; bring to a boil for 2 minutes. Turn off heat and cover pan; let stand covered for 10 minutes. Place pan in sink and run cold water over eggs until cool. Peel eggs and slice each in half lengthwise. Top each egg half with ¼ tsp Dijon mustard and 1 pickle slice. Fold each prosciutto piece in half lengthwise and wrap around each egg half.
- In each of 4 lunchboxes or portable containers, arrange 2 egg halves, 1 cup edamame, 10 almonds, 4 cantaloupe pieces, and 4 cucumber quarters. Refrigerate up to 4 days.
- Serving size: 1 lunchbox