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.
Nutrition
Serving: 0.5cupCalories: 150kcalCarbohydrates: 16gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 190mgSodium: 80mgPotassium: 178mgFiber: 2gSugar: 13gVitamin A: 304IUCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!