Hard-Boiled Eggs and Celery Sticks with Sunflower Seed Butter

Ingredients

• Large eggs 3 pieces
• Celery sticks 1 cup
• Sunflower seed butter 2 tbsp

Method

1. Prepare eggs for boiling. Place the 3 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 as the eggs heat up gradually.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 12 minutes to cook through.
   Tip: Turning off the heat prevents overcooking and makes peeling easier.
3. Cool and peel the eggs. After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water or run them under cold water for a few minutes. This stops cooking and cools them for handling. Once cool, gently tap each egg on a hard surface to crack the shell, then peel it off.
   Tip: Peeling under running water can help remove small shell pieces.
4. Prepare celery sticks. Wash the celery stalks thoroughly under cold water. Cut them into sticks about 3-4 inches long, enough to comfortably dip into the sunflower seed butter.
   Tip: Trim any tough ends for a better eating experience.
5. Plate and serve. Arrange the peeled hard-boiled eggs and celery sticks on a plate. Serve the 2 tablespoons of sunflower seed butter in a small bowl for dipping the celery sticks. Enjoy immediately.
   Tip: You can slice the eggs in half or quarters if preferred.

Pro tips

• Use older eggs for easier peeling after boiling.
• Store leftover hard-boiled eggs unpeeled in the refrigerator for up to one week.