Boiled Eggs and Cucumber Slices

Ingredients

• large eggs 2 pieces
• cucumber 1 cup
• olive oil 1 tablespoon
• salt to taste
• black pepper to taste

Method

1. Prepare the eggs for boiling. Place 2 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch (2.5 cm).
   Tip: Using cold water helps prevent cracking and cooks eggs evenly.
2. Boil the eggs. Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 10-12 minutes.
   Tip: Timing is key for hard-boiled eggs; 10-12 minutes yields firm yolks without overcooking.
3. Cool and peel the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes to stop cooking and make peeling easier. Gently tap and peel the eggs under running water.
   Tip: Peeling eggs under running water helps remove shells smoothly.
4. Prepare cucumber slices. Wash a cucumber thoroughly. Using a knife or a mandoline slicer, cut the cucumber into thin, even slices until you have about 1 cup (240 grams). Pat dry with a paper towel if needed.
   Tip: Thin slices make the cucumber crisp and refreshing.
5. Assemble and season. Arrange the peeled hard-boiled eggs on a plate. Drizzle 1 tablespoon of olive oil over the cucumber slices and season both eggs and cucumber with salt and black pepper to taste.
   Tip: Olive oil adds healthy fats to meet the target macros and enhances flavor.
6. Serve and enjoy. Serve the hard-boiled eggs alongside the dressed cucumber slices immediately for a fresh, satisfying snack.
   Tip: Pair with a glass of water or your favorite light beverage.

Pro tips

• Use older eggs (about a week old) for easier peeling.
• Adding olive oil boosts healthy fat content to meet nutritional targets.