Egg Snack Pots, Three Ways

Ingredients

• 12 large pasture-raised organic eggs (4 per variation)
• 1 ripe avocado
• 1 tbsp lime juice
• Pinch of red pepper flakes
• 1 tbsp fresh cilantro leaves
• 0.25 tsp kosher salt
• Pickled Red Onions (optional)
• 0.5 cup hummus
• 2 tsp Almond Dukkah
• 0.5 cup sheep's milk yogurt
• 1 tbsp lemon juice
• 2 tsp harissa paste
• 0.25 tsp kosher salt
• 0.33 cup cherry tomatoes, halved

Instructions

1. Boil water over high heat, add eggs, and cook 10 min. Transfer to ice water with a slotted spoon. Once cold, peel and halve.
2. Avocado, Chili & Lime: Mash avocado with a fork, mix in lime juice and pepper flakes until nearly smooth, then stir in cilantro and season with salt. Divide among lidded jars, top each with 2 egg halves, garnish with cilantro and pickled onions if desired, and seal.
3. Hummus & Almond Dukkah: Spoon hummus into 4 lidded jars, add 2 egg halves each, top with ½ tsp dukkah, and seal.
4. Spicy Harissa & Yogurt: Stir together yogurt, lemon juice, harissa, and salt. Divide among 4 lidded jars, add cherry tomatoes and 2 egg halves each, garnish with cilantro if desired, and seal.
5. Refrigerate up to 2 days.

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