25+ Delicious Boiled Egg Lunch Recipes for a Nutritious Meal

When it comes to a quick, nutritious, and satisfying lunch, boiled eggs are often overlooked despite being a powerhouse of protein and essential nutrients.

Whether you’re looking for a light snack or a hearty meal, boiled eggs offer the perfect base to create diverse and delicious dishes.

From simple salads to hearty sandwiches, boiled eggs can be transformed into a wide range of lunchtime delights that are both easy to prepare and packed with flavor.

In this article, we’ve compiled over 25 creative and mouthwatering boiled egg lunch recipes that will not only make your lunch break exciting but also provide you with the energy to power through the day.

Whether you’re meal prepping for the week or looking for a last-minute lunch option, these recipes will show you just how versatile and satisfying boiled eggs can be.

So, let’s dive into these incredible boiled egg lunch ideas!

25+ Delicious Boiled Egg Lunch Recipes for a Nutritious Meal

Boiled eggs are an excellent addition to any lunch, offering both versatility and nutritional value.

With so many ways to incorporate them into your meals, you can create delicious dishes that suit any taste or dietary preference.

Whether you enjoy your eggs in a fresh salad, a hearty wrap, or even a comforting curry, the possibilities are endless.

These 25+ boiled egg lunch recipes prove that with just a few simple ingredients, you can elevate your lunch to something truly satisfying.

So next time you’re in need of a quick, protein-packed meal, grab some eggs and get creative!

Avocado Boiled Egg Salad

This creamy and nutritious salad is a perfect balance of healthy fats from the avocado and protein from the boiled eggs. It’s a simple, light, and satisfying meal that can be whipped up in no time. The combination of creamy avocado, crisp vegetables, and seasoned eggs makes this dish refreshing and filling for lunch.

Ingredients:

• 4 boiled eggs, peeled and chopped
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 1 small cucumber, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Directions:

1. Begin by boiling the eggs. Place the eggs in a pot of water and bring to a boil over medium heat. Once boiling, reduce the heat to a simmer and cook for 9-12 minutes. Let the eggs cool, peel, and chop them into small pieces.
2. In a large mixing bowl, combine the chopped boiled eggs, mashed avocado, cucumber, and red onion.
3. Drizzle in olive oil and lemon juice. Season with salt, pepper, and paprika (if using). Stir everything gently to combine.
4. Taste and adjust seasoning if needed. Serve immediately, or chill for a few minutes for a cooler, refreshing salad.

This avocado boiled egg salad is not only nutritious but also full of flavor. The combination of creamy avocado and protein-packed boiled eggs creates a rich, filling dish that will leave you satisfied. The crunchy cucumber and sharp onion add texture and freshness, making it the perfect light yet hearty lunch. Whether you are meal prepping or looking for a quick lunch option, this recipe is a go-to for its simplicity and deliciousness.

Spicy Boiled Egg Wrap

This spicy boiled egg wrap is perfect for those who crave bold flavors but still want a healthy and quick lunch. The combination of boiled eggs, fresh vegetables, and spicy mayo wrapped in a soft tortilla makes it a satisfying and flavorful meal.

Ingredients:

• 4 boiled eggs, peeled and sliced
• 2 whole wheat tortillas
• 1/4 cup spicy mayo (mix mayo with sriracha sauce)
• 1/2 cup spinach leaves
• 1/4 cup shredded carrot
• 1/4 cup cucumber, julienned
• Salt and pepper to taste
• 1 teaspoon olive oil

Directions:

1. Begin by boiling the eggs. Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 9-12 minutes. Peel and slice the eggs.
2. Heat a skillet with olive oil over medium heat and lightly sauté the spinach for 1-2 minutes until wilted.
3. Lay the tortillas flat on a clean surface and spread a tablespoon of spicy mayo on each.
4. On one half of each tortilla, layer the spinach, shredded carrot, cucumber, and boiled egg slices. Season with salt and pepper.
5. Fold the sides of the tortilla over the filling, then roll it up tightly to form a wrap.
6. Slice the wrap in half and serve immediately.

The spicy mayo gives this wrap a kick, while the fresh veggies add crunch and balance to the creamy boiled eggs. It’s a great option for a quick and satisfying lunch, packed with protein, fiber, and a bit of spice. The wrap is easy to customize with additional toppings, such as avocado or shredded cheese, depending on your preferences. This meal will keep you energized throughout the day without weighing you down.

Boiled Egg and Quinoa Bowl

This hearty and nutritious bowl is an excellent choice for a well-rounded lunch. Combining the protein-rich boiled eggs with quinoa and a medley of vegetables, it’s a wholesome meal that will leave you feeling satisfied and nourished.

Ingredients:

• 2 boiled eggs, peeled and halved
• 1/2 cup cooked quinoa
• 1/4 cup cherry tomatoes, halved
• 1/4 cup bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. To prepare the quinoa, cook it according to the package instructions, then set it aside to cool.
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, bell pepper, and red onion.
3. Drizzle olive oil and balsamic vinegar over the veggies and quinoa, then toss gently to combine. Season with salt and pepper to taste.
4. Place the halved boiled eggs on top of the quinoa and vegetable mixture.
5. Garnish with fresh parsley and serve immediately.

This quinoa bowl is not only packed with protein from the eggs but also provides a great source of fiber and vitamins from the vegetables. The balsamic vinegar adds a tangy depth of flavor that complements the creamy eggs and earthy quinoa. It’s a light yet filling lunch that can be customized with any of your favorite veggies or toppings. Whether you’re looking for a post-workout meal or a wholesome lunch, this recipe checks all the boxes for both taste and nutrition.

Boiled Egg and Hummus Toast

This simple and satisfying toast combines the creamy texture of boiled eggs with the rich flavor of hummus. It’s a great combination of protein and healthy fats, making it a perfect quick lunch when you’re craving something light yet filling.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 2 slices whole grain bread
• 1/4 cup hummus (store-bought or homemade)
• 1/4 teaspoon smoked paprika
• Fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Toast the bread slices until golden and crispy.
2. Spread a generous layer of hummus on each slice of toast.
3. Top the hummus with the sliced boiled eggs.
4. Sprinkle smoked paprika, salt, and pepper over the eggs.
5. Drizzle a little olive oil on top and garnish with chopped parsley.
6. Serve immediately, either open-faced or as a sandwich.

This boiled egg and hummus toast is incredibly simple to prepare but packed with flavor. The creamy hummus pairs beautifully with the protein-packed boiled eggs, while the smoked paprika gives it a smoky depth. The whole grain toast adds a nice crunch, and the drizzle of olive oil brings everything together. It’s a wholesome lunch option that’s quick, satisfying, and full of nutrients.

Boiled Egg Curry

This bold and flavorful boiled egg curry is a classic dish with a twist. The eggs take on the rich, spiced flavors of the curry sauce, creating a warming and satisfying lunch that is sure to please those craving something hearty.

Ingredients:

• 4 boiled eggs, peeled
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 cup tomato puree
• 1/4 cup coconut milk
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Directions:

1. Heat the vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent.
2. Add the garlic and grated ginger and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for 2-3 minutes to release the spices’ flavors.
4. Add the tomato puree, coconut milk, and water, stirring to combine. Season with salt and bring the sauce to a simmer.
5. Carefully add the boiled eggs to the curry, spooning the sauce over them. Let it simmer for another 5-7 minutes, allowing the eggs to absorb the flavors.
6. Garnish with fresh cilantro and serve hot with rice or flatbread.

This boiled egg curry is a delightful dish that offers bold, aromatic flavors with the creamy texture of the boiled eggs. The curry sauce is rich and flavorful, with a subtle sweetness from the coconut milk, perfectly complementing the eggs. It’s a filling and satisfying lunch that can be served with rice or naan for a complete meal. The spices provide a warm, comforting element that’s perfect for a cozy lunch.

Boiled Egg and Veggie Stir-Fry

This quick and easy stir-fry combines protein-packed boiled eggs with a variety of fresh vegetables, creating a balanced and tasty lunch. The stir-fry sauce is simple but flavorful, adding a savory touch to the dish.

Ingredients:

• 3 boiled eggs, peeled and chopped
• 1/2 cup bell pepper, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup onion, sliced
• 1/4 cup snap peas
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Sesame seeds for garnish (optional)

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, onion, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
2. Add the chopped boiled eggs to the skillet and stir gently to combine.
3. Drizzle with soy sauce, sesame oil, garlic powder, and black pepper. Stir everything together and cook for another 2-3 minutes to heat the eggs through.
4. Garnish with sesame seeds and serve hot, either on its own or over a bed of rice.

This boiled egg and veggie stir-fry is a quick, nutrient-packed meal. The eggs add a wonderful richness to the dish, while the stir-fried vegetables contribute freshness and texture. The soy sauce and sesame oil bring a savory depth of flavor that elevates this simple stir-fry. It’s a great lunch choice if you’re looking for something light but filling and can easily be customized with other vegetables or proteins. Whether you’re making it for yourself or a family meal, it’s a flavorful and balanced dish that everyone will enjoy.

Boiled Egg and Sweet Potato Hash

This hearty boiled egg and sweet potato hash is a nutritious and filling lunch option, combining the rich flavor of roasted sweet potatoes with protein-packed boiled eggs. It’s a comforting dish that’s easy to prepare and can be enjoyed at any time of the day.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 1 medium sweet potato, peeled and diced
• 1/2 red bell pepper, diced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, paprika, salt, and pepper. Spread the sweet potato on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potato is roasting, heat a skillet over medium heat. Add the chopped onion and bell pepper and sauté for 5-6 minutes until softened.
3. Once the sweet potatoes are done, add them to the skillet and mix with the onions and bell pepper. Gently stir to combine.
4. Top the hash with sliced boiled eggs and garnish with fresh parsley.
5. Serve immediately and enjoy!

This boiled egg and sweet potato hash is a perfect blend of flavors and textures. The roasted sweet potatoes are slightly crispy on the outside and tender on the inside, complementing the creamy boiled eggs. The bell pepper and onion add a hint of sweetness and crunch, making the dish well-rounded and satisfying. It’s a nutritious meal full of vitamins and fiber, ideal for lunch when you need something both comforting and energizing.

Boiled Egg and Spinach Wrap

A light yet filling wrap, this boiled egg and spinach combination is packed with protein, fiber, and plenty of flavor. The spinach adds freshness, while the boiled eggs bring creaminess to every bite. This wrap is a great choice for a quick lunch or meal on the go.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 1 cup fresh spinach leaves
• 1 whole wheat tortilla
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Directions:

1. Lay the whole wheat tortilla flat on a clean surface. Drizzle the olive oil evenly across the center of the tortilla.
2. Spread the Dijon mustard on top of the olive oil.
3. Layer the spinach leaves on the tortilla, followed by the sliced boiled eggs.
4. Sprinkle garlic powder, salt, and pepper over the eggs and spinach.
5. Roll up the tortilla tightly, folding in the edges as you go, to form a wrap.
6. Slice the wrap in half and garnish with cherry tomatoes if desired. Serve immediately.

This boiled egg and spinach wrap is the perfect combination of simplicity and flavor. The creamy boiled eggs pair beautifully with the freshness of the spinach, while the Dijon mustard adds a subtle tang. The wrap is easy to make and can be customized with other ingredients, such as cheese or avocado, to enhance the flavor. It’s a light, nutritious, and portable lunch option that’s perfect for busy days or a quick meal.

Boiled Egg and Kale Salad

This nutritious boiled egg and kale salad is a vibrant, protein-packed meal that’s both filling and full of flavor. The earthy taste of kale pairs wonderfully with the richness of boiled eggs, creating a satisfying salad that’s perfect for a healthy lunch.

Ingredients:

• 3 boiled eggs, peeled and chopped
• 2 cups kale, chopped and massaged with olive oil
• 1/4 cup red onion, thinly sliced
• 1/2 avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 tablespoon pumpkin seeds for garnish

Directions:

1. Start by preparing the kale. Massage the chopped kale with olive oil for 1-2 minutes to soften the leaves and reduce bitterness.
2. In a large salad bowl, combine the massaged kale, chopped boiled eggs, red onion, and diced avocado.
3. Drizzle olive oil and apple cider vinegar over the salad. Toss gently to combine all the ingredients.
4. Season with salt and pepper to taste, then sprinkle with pumpkin seeds for crunch.
5. Serve immediately or refrigerate for a cool, refreshing salad.

This boiled egg and kale salad is packed with vitamins, fiber, and protein, making it a perfect healthy lunch. The rich texture of the boiled eggs contrasts nicely with the crisp kale and creamy avocado, while the red onion adds a zesty touch. The pumpkin seeds provide a satisfying crunch, making the salad both flavorful and filling. Whether you’re looking for a light lunch or a nutrient-dense meal, this salad will keep you energized and satisfied.

Boiled Egg and Cucumber Sandwich

This light and refreshing boiled egg and cucumber sandwich is a perfect option for a quick, satisfying lunch. The crisp cucumber and creamy boiled eggs create a delightful contrast in texture, while a simple dressing ties it all together.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 2 slices whole wheat bread
• 1/2 cucumber, thinly sliced
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Directions:

1. Toast the bread slices lightly to your preferred crispness.
2. In a small bowl, mix the mayonnaise and Dijon mustard together. Spread the mixture evenly on both slices of bread.
3. Layer the sliced boiled eggs on one slice of bread and top with the cucumber slices.
4. Sprinkle salt and pepper over the ingredients, then close the sandwich with the second slice of bread.
5. Garnish with fresh dill if desired and serve immediately.

This boiled egg and cucumber sandwich is simple yet full of flavor. The creamy mayonnaise and Dijon mustard spread add richness and tang, while the cucumber brings a refreshing crunch. The boiled eggs add protein and creaminess, making the sandwich both satisfying and light. It’s perfect for a midday lunch when you need something quick and delicious, and the addition of fresh dill enhances its overall freshness.

Boiled Egg and Avocado Toast with Tomatoes

This avocado toast topped with boiled eggs and fresh tomatoes is a wholesome, flavorful lunch option that’s rich in healthy fats, protein, and vitamins. It’s a simple dish that packs a punch in both taste and nutrition.

Ingredients:

• 2 boiled eggs, peeled and sliced
• 2 slices whole grain bread
• 1 ripe avocado, mashed
• 1/4 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1/2 teaspoon chili flakes (optional)
• Olive oil for drizzling

Directions:

1. Toast the slices of whole grain bread to your preferred level of crispiness.
2. While the bread is toasting, mash the avocado in a bowl and season with salt and pepper.
3. Spread the mashed avocado evenly over each slice of toast.
4. Top the avocado with the sliced boiled eggs and halved cherry tomatoes.
5. Sprinkle chili flakes for a bit of heat (if desired) and drizzle with a little olive oil.
6. Serve immediately and enjoy!

This boiled egg and avocado toast with tomatoes is a delicious and nutritious lunch that combines creamy avocado, protein-rich eggs, and the fresh burst of juicy tomatoes. The whole grain bread adds fiber and texture, making the meal both filling and energizing. The chili flakes offer a touch of heat, balancing the richness of the eggs and avocado. It’s a great go-to lunch when you need something quick, satisfying, and packed with nutrients.

Boiled Egg and Chickpea Salad

This hearty and protein-packed salad combines the richness of boiled eggs with the nutty texture of chickpeas. Tossed in a tangy dressing and loaded with fresh veggies, this salad makes a perfect, satisfying lunch.

Ingredients:

• 2 boiled eggs, peeled and chopped
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large salad bowl, combine the chopped boiled eggs, chickpeas, red bell pepper, cucumber, and red onion.
2. Drizzle the olive oil and lemon juice over the salad. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley and serve immediately.

This boiled egg and chickpea salad is a nutritious and filling lunch, offering a great balance of protein, fiber, and fresh flavors. The boiled eggs add richness, while the chickpeas provide a hearty, nutty base. The crisp vegetables and tangy lemon dressing add freshness and brightness to the dish. This salad is easy to prepare, making it a perfect choice for a quick and satisfying lunch option.

Boiled Egg and Broccoli Stir-Fry

This boiled egg and broccoli stir-fry is a quick, nutritious lunch that pairs the protein-rich eggs with the health benefits of broccoli. With a simple stir-fry sauce, it’s an easy-to-make dish that’s both filling and full of flavor.

Ingredients:

• 3 boiled eggs, peeled and sliced
• 1 cup broccoli florets
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (low sodium)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon honey (optional)
• 1/2 teaspoon chili flakes (optional)
• Sesame seeds for garnish

Directions:

1. Steam or blanch the broccoli florets until tender but still crisp, about 4-5 minutes. Set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
3. Add the steamed broccoli to the skillet and stir-fry for 3-4 minutes, allowing it to absorb the flavors.
4. Drizzle the soy sauce and honey (if using) over the broccoli, and stir gently to coat.
5. Add the sliced boiled eggs and cook for another 2-3 minutes to warm the eggs through.
6. Sprinkle with chili flakes and sesame seeds before serving.

This boiled egg and broccoli stir-fry is both a light and satisfying meal. The sesame oil gives the dish a rich, nutty flavor, while the broccoli adds a nice crunch. The boiled eggs contribute protein and creaminess, making the stir-fry filling and hearty. Whether you’re craving a low-carb meal or just a simple, flavorful dish, this stir-fry will not disappoint.

Boiled Egg and Roasted Veggie Bowl

This boiled egg and roasted veggie bowl is a vibrant, nutritious lunch that combines protein, healthy fats, and plenty of vitamins. Roasting the vegetables enhances their natural flavors, making them the perfect base for the boiled eggs.

Ingredients:

• 2 boiled eggs, peeled and halved
• 1/2 cup sweet potato, diced
• 1/2 cup cauliflower florets
• 1/4 cup red onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon tahini dressing

Directions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, cauliflower, and red onion with olive oil, paprika, salt, and pepper.
2. Roast the vegetables on a baking sheet for 25-30 minutes, or until they are tender and lightly browned.
3. Once the vegetables are done, transfer them to a bowl and top with the halved boiled eggs.
4. Drizzle with tahini dressing and serve immediately.

This boiled egg and roasted veggie bowl is a delicious and nutrient-dense lunch. The roasted sweet potatoes and cauliflower bring a lovely depth of flavor, and the boiled eggs add a rich, creamy texture. The tahini dressing provides a nutty finish that ties everything together. This bowl is packed with fiber, protein, and healthy fats, making it an ideal option for a balanced, energizing lunch.

Boiled Egg and Tomato Cucumber Salad

This fresh and colorful boiled egg and tomato cucumber salad is a simple, healthy lunch that’s full of flavor. The combination of juicy tomatoes, crunchy cucumbers, and creamy boiled eggs makes for a satisfying and light meal.

Ingredients:

• 3 boiled eggs, peeled and chopped
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. In a large bowl, combine the chopped boiled eggs, cherry tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and red wine vinegar. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.

This boiled egg and tomato cucumber salad is refreshing and light, yet satisfying. The boiled eggs add protein and creaminess, balancing the crisp cucumber and juicy tomatoes. The red onion adds a subtle bite, while the olive oil and vinegar dressing provides a perfect tangy finish. It’s a simple yet vibrant salad that’s perfect for a healthy and quick lunch.

Note: More recipes​ are coming soon!