Ingredients
4 large eggs
1 English cucumber
1/4 cup plain Greek yogurt (or vegan alternative)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon paprika (divided)
1 teaspoon fresh dill or chives (chopped)
Salt to taste
Ground black pepper to taste
Instructions
Boil eggs in water for 9-12 minutes until fully cooked. Cool in ice water, peel, and slice into 1-inch rounds.
While eggs cook, thinly slice cucumber into rounds. Pat dry with paper towels.
In a small bowl, mix Greek yogurt, olive oil, apple cider vinegar, 1/2 teaspoon paprika, herbs, salt, and pepper to create a dressing.
Layer egg slices on cucumber rounds. Top with 1/2 teaspoon additional paprika and remaining dressing.
Arrange stacks on a platter for serving.
Notes
Boiled eggs can be prepared up to 3 days in advance. For stability, use a ring mold or cup to assemble stacks. Substitute cucumber with zucchini if preferred. Store in airtight containers for up to 1 day.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Snacks
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg