This article was written by Catherine Lamb and repurposed with permission from Food52.
Here’s how to stave off lunchtime boredom: Go to the store and buy a dozen eggs. Boil them. Return the eggs to their carton, label them assertively to ward off peckish coworkers, and store them in your office mini-fridge. Voilà: There’s your ticket to dependably satisfying lunches.
Hardboiled eggs are a breeze to cook. They last forever. They’re cheap, versatile, and just plain delicious. Plus, they’ve got enough protein to get you through your 3 p.m. conference call or give you the motivational push you need to finally make it to that hot yoga class you’ve heard so much about.
Here’s how to enjoy hardboiled eggs for lunch every which way.
Boil it Just Right
Go the lazy route: Gently slip your eggs into boiling water and let them go for seven minutes, which will result in a semi-firm, bright-orange yolk with just enough gooey give. Be sure to time your eggs exactly so you don’t end up with a runny middle or a chalky, grey yolk. You could also follow this method, but that requires a little bit more diligence and a larger attention span.
When you bring your eggs into the office, be sure to pack some salt (extra points for the fancy stuff) and freshly ground pepper in a little baggie or container. You might as well start stashing some of both in your office drawer—a sprinkle will bring a little spark to your reheated soups and last night’s leftovers. You can even wrap your eggs and seasoning up together in bundles of parchment so they're ready to eat at a moment's notice.
Plate hardboiled eggs alongside hummus or baba ghanoush and vegetable slices, and you’ve got one of those excellent lunches that feels good, is interactive and snack-y, and can also hang out on your desk for a few hours if the mini-fridge is too packed.
Serve Atop Salads
You can also use your eggs to bolster salads (like this one) or add them to soups. Or make hardboiled eggs the stars of the show, and turn them into an egg salad or potato salad.
Hardboiled eggs are also there to add heft and protein to sandwiches (and save you from the threat of another humdrum ham and cheese.) I like to fan sliced eggs on top of bread with a spread of refried beans or hummus, layer them on a baguette on top of avocado, kale, and Caesar dressing, or tuck them into a Mediterranean-inspired pita sandwich.
If I leave you with one thought, let it be this: When in doubt (or in a crunch for time), hardboil. You’ve got lunch.
More from Food52:
The Best Way to Peel Hard Boiled Eggs
How to Make Street-Style Chinese Tea Eggs at Home
13 Ways to Eat Eggs for Dinner
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