Home / Recipes / Gluten Free / Keto Egg Lunch Box
Keto Egg Lunch Box
How to Make It
Step 1
Add water to a small saucepan to fill the saucepan about ¾ of the way full. Bring the water to a boil over medium-high heat. Gently lower the eggs into the water using a slotted spoon. Set a timer for 9 minutes and allow the eggs to boil the entire time.
Step 2
Drain the water from the eggs and rinse them with cold water until they have cooled down. To quicken the process, you can fill the saucepan with cold water and add ice. Allow the eggs to sit in the water until they are cold. Crack the eggs and peel the shell off of them. The ice water will help will the peeling process.
Step 3
In the meantime, combine the mozzarella pearls, dried herbs, sea salt, and olive oil together. Mix well to combine.
Step 4
Have your meal prep containers ready. Slice the eggs into thin pieces. You can use an egg slicer or a sharp knife.
Step 5
Place two eggs on one half of the container. Repeat with the other container. Fold 1 oz of salami into quarters and use them to create a barrier right next to the sliced eggs. Repeat with the other container. Add in some of the lettuce next to the salami. Then divide the mozzarella pearls between the two containers. Store in the refrigerator until ready to enjoy!
Ingredients
- Egg – 4 large
- Mozzarella Pearls – 8 oz
- Extra virgin olive oil – 1 tbsp
- Herbs De Provence – 0.13 tsp
- Salt, sea salt – 0.13 tsp
- Salami – 2 oz
- Lettuce – 0.25 cup
