Lunchbox Chocolate Pudding (Using Hardboiled Eggs)
Creamy, fudgy lunchbox chocolate pudding made with hardboiled eggs! A quick 7-minute, protein-packed snack kids love—no eggy taste, just rich chocolate.
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
The grown ups at our house enjoy a dusting of cocoa powder or sprinkle of flaky salt over their bowls and the kids love sliced bananas, berries and/or a little whipped cream if I have it on hand.
Add a hint of nutty flavour by adding 3 tablespoons of peanut butter (or a school-approved nut-free version for lunchboxes) to the mixture before blending.
To boil the eggs: To a medium pot, add the eggs and enough water to cover plus an inch. Set over high heat and bring to a rolling boil. Turn off the heat, cover, and allow the eggs to sit in the water for 15 minutes, Rinse with cold water and peel.
Tried this recipe?Let us know how it was!