Ingredients
Scale
- 2 hard-boiled eggs, peeled and halved
- 1 cup nonfat Greek yogurt
- 2 tablespoons almond butter
- 1 cup shelled edamame
- 1/2 cup roasted chickpeas
- 1/4 cup mixed nuts
- 4 celery sticks
- 1 cup mixed berries
- Optional: chia seeds for topping
Instructions
- Hard-boil eggs for 9-12 minutes, cool, and halve.
- Prepare yogurt dip by whisking yogurt with almond butter until smooth.
- Arrange edamame, roasted chickpeas, nuts, berries, and celery on a serving board.
- Place egg halves on the board and serve with yogurt dip.
- Sprinkle chia seeds if using and season with a pinch of salt and pepper.
Notes
- Make ahead: store components separately in the fridge
- Use parchment liners for easy grab-and-go
- Adjust nut quantity for lower calories
- Swap ingredients based on dietary needs (dairy-free, nut-free)
- For a lighter option, use low-fat yogurt and fewer nuts
- Prep Time: 10 mins
- Cook Time: 0 mins
- Method: No-Cook, Quick Prep
- Cuisine: Healthy
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 185 Kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 95 mg
