Dippables Lunch Box

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Low Carb Pescetarian Vegetarian Kids Lunch Box Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Tortilla Chips, Ranch Dip, Tahini Sauce

Ingredients

4 eggs

4 carrots

2 stalks celery ⚠

2 cucumbers

2 cups tortilla chips ⚠

1 cup hummus

½ cup ranch dip ⚠

½ cup tahini sauce ⚠

Instructions

1. Bring a pot of water to a boil.

2. Once boiling, use a spoon to gently drop in eggs so that they do not crack. Allow them to boil for 10 minutes.

3. Meanwhile, make an ice bath. Once eggs are finished cooking, transfer them to ice bath.

4. While eggs are boiling, cut carrots in half and then quarter lengthwise. Cut celery stalks in half. Slice cucumbers into 1/4 inch thick rounds.

5. Divide eggs, vegetables, and tortilla chips evenly between storage containers. Divide hummus, ranch dip, and tahini sauce evenly between storage containers with lids.