Lunchbox Chocolate Pudding (Using Hardboiled Eggs)
This dietitian mom can’t decide whether I love the eggs or the chocolate more in this lunchbox chocolate pudding! I promise you won’t detect a hint of eggy scent or flavour—just a creamy, fudgy pudding that feels like a treat but packs in protein and nutrients.
This recipe is my new favourite way to use up hardboiled eggs. When I boil eggs for snacks or meal prep, I always toss a few extra into the pot so I can whip up this pudding in 7 minutes or less. It’s the one lunch container I can count on to come home empty every single time.
Beyond school lunches, it’s also a perfect protein-rich after-school bite or pre-activity snack. With pantry staples like milk, sugar, cocoa, and eggs, this dish is as reliable as it is inexpensive. If you’re building a rotation of egg-friendly snacks, you’ll also love these lunchbox oatmeal muffins and Mini Frittata Puffs with Cheese and Broccoli—both school-safe options that don’t carry that telltale “eggy” smell.
Why You’ll Love This Lunchbox Chocolate Pudding
- Comes together in just 7 minutes when you have pre-cooked eggs on hand
- Uses only one dish (a blender!) for minimal cleanup
- Perfect for lunchboxes, after-school snacks, or even a quick dessert
- Pantry staples = budget-friendly and always on hand
- Every egg adds 14 essential nutrients, including protein, iron, choline, and vitamin D
- Totally kid-approved—no detectable egg taste, just rich chocolate flavour
Pro tip: Try swirling in nut butter (or a school-safe alternative) before blending for a fun twist.
Ingredients You’ll Need
- Eggs
- Milk of choice
- Granulated sugar or maple syrup
- Cocoa powder
- Vanilla extract
- Pinch of salt
- Optional: nut butter of choice (note: using nut butter will no longer make this school-safe)
How to Make Lunchbox Chocolate Pudding with Hardboiled Eggs
Peel the hardboiled eggs. Add the eggs, milk, sugar or syrup, cocoa powder, vanilla and salt to a blender.
Blend for 2 minutes until creamy, then pour the pudding mixture into a container and refrigerate for at least two hours to thicken (the eggy smell and taste disappear during chill time!).
Why This Recipe Works So Well for Lunchboxes
Eggs are an easy, affordable way to add lasting energy and essential nutrients to your child’s day. In this lunchbox chocolate pudding made with hardboiled eggs, protein helps muscles grow and repair, iron supports healthy blood and energy, choline fuels brain development, and vitamin D helps keep bones and immunity strong.
Even kids who aren’t fans of traditional egg dishes gobble this up without hesitation. Around here, it’s been a 100% success rate!
Top with berries, sliced banana, a sprinkle of cocoa, or whipped cream if you’re feeling fancy—or just enjoy it straight from the container.
Lunchbox Chocolate Pudding (Using Hardboiled Eggs)
Ingredients
- 6 hardboiled eggs
- ⅔ cup whole milk
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 1½ tsp vanilla extract
- 1 pinch salt
Instructions
- Boil the eggs, if making them fresh. Peel the eggs and add them to a high speed blender.
- Now add the milk, sugar, cocoa powder, vanilla and salt to the blender. Blend on high for 2 minutes until smooth and creamy.
- Transfer to a covered container and refrigerate for at least 2 hours (less if using chilled pre-cooked eggs) before serving to allow the pudding to thicken and to enhance the chocolate flavour. Cover, and store leftover pudding in the fridge for up to 4 days.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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