Hard Boiled Egg and Olives
A simple, satisfying Candida-safe snack combining hard-boiled egg and olives—rich in protein, healthy fats, and flavor without sugar or carbs.
Servings: 1
Ingredients
- 1 - 2 hard-boiled eggs organic or pasture-raised if possible
- 4 - 6 olives green or black, pitted, no added sugar or preservatives
- pinch of sea salt or a drizzle of extra virgin olive oil Optional
Step-by-Step Instructions
- If eggs are not pre-cooked, boil in water for 9–10 minutes, then cool and peel.1 - 2 hard-boiled eggs
- Plate the egg(s) with olives.4 - 6 olives
- Add a pinch of salt or olive oil if desired.pinch of sea salt or a drizzle of extra virgin olive oil
- Enjoy as a quick snack or light protein boost.
Notes & Tips
Choose clean olives:
Look for olives that are:
Hard-boiled eggs can be made ahead and stored in the fridge (unpeeled) for up to 5 days
Look for olives that are:
- Brined or packed in olive oil, not canola or soybean oil
- Free from citric acid, glucose, or chemical preservatives
- Ideally organic or from a trusted source (Kalamata, Castelvetrano, or green olives in brine are all great)
Hard-boiled eggs can be made ahead and stored in the fridge (unpeeled) for up to 5 days
Add ons:
- Add cucumber slices or cherry tomatoes for extra crunch and fiber
- Top the egg with herbs or dukkah for flavor and texture
- Include half an avocado if you need a more filling snack
- Make it a mini meal: Serve with sautéed greens or a spoonful of sauerkraut on the side