# What You’ll Need:
→ Protein
01 - Large eggs — 2
→ Vegetables
02 - Cucumber, sliced — 1 cup
03 - Cherry tomatoes, halved — 1 cup
04 - Carrot, medium, cut into sticks — 1
05 - Bell pepper, sliced — 1/2
→ Yogurt Dip
06 - Plain Greek yogurt (nonfat or low-fat) — 1/2 cup
07 - Fresh lemon juice — 1 tablespoon
08 - Fresh dill, chopped — 1 teaspoon (or 1/2 tsp dried)
09 - Garlic powder — 1/4 teaspoon
10 - Salt and freshly ground black pepper — to taste
→ Optional Extras
11 - Roasted chickpeas or mixed seeds (sunflower, pumpkin) — 1 tablespoon
12 - Smoked paprika — 1/4 teaspoon (optional)
# How to Make It:
01 - Place the eggs in a saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat.
02 - Once boiling, reduce heat to maintain a gentle simmer and cook for 9–10 minutes for firm yolks.
03 - Transfer the eggs to a bowl of ice water and let cool for several minutes, then peel and cut each egg in half.
04 - While the eggs cook, wash and prepare the cucumber, cherry tomatoes, carrot sticks, and bell pepper, arranging them attractively on a serving plate.
05 - In a small mixing bowl, combine the Greek yogurt, lemon juice, chopped dill, garlic powder, salt, and pepper; stir until smooth and adjust seasoning.
06 - Place the yogurt dip in a small bowl or dollop on the plate, arrange the halved eggs alongside the vegetables, and sprinkle smoked paprika over the eggs if using.
07 - Scatter roasted chickpeas or seeds to one side for extra texture if desired.
08 - Serve the plate at once to preserve crispness of the vegetables and the cool creaminess of the dip.
