This dietitian mom can’t decide if I love the eggs or the chocolate in this more chocolate pudding lunchbox! I promise you won’t detect a hint of egg smell or taste – just a creamy, pointy pudding that looks like a treat, but packs in protein and nutrients.
This recipe is my new favorite way to use hard-boiled eggs. When I boil eggs for snacking or meal prep, I always throw a few extra in 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 time.
Beyond school lunches, it’s also a perfect after-school, high-protein or pre-activity snack. With basic ingredients like milk, sugar, cocoa and eggs, this dish is as reliable as it is cheap. If you’re whipping up a slew of egg-friendly snacks, you’ll also love these Lunchbox Oatmeal Muffins and Broccoli Cheese Mini Frittata Puffs—both safe-for-school options that don’t carry that telltale “egg” smell.
Because you’ll love this box of chocolate pudding
- It comes together in just 7 minutes when you have pre-cooked eggs on hand
- Uses only one plate (a blender!) for minimal cleanup
- Perfect for lunch boxes, after school snacks or even a quick dessert
- Cabinet staplers = budget friendly and always on hand
- Each egg adds 14 essential nutrients, including protein, iron, choline and vitamin D
- Totally kid-approved—no detectable egg taste, just rich chocolate flavor
Professional advice: Try mixing with nut butter (or a school-safe alternative) before mixing for a fun twist.
Materials you will 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 it safe for school)
How to make chocolate lunch box with boiled eggs
Peel the boiled eggs. Add the eggs, milk, sugar or syrup, cocoa powder, vanilla and salt to the blender.
Mix for 2 minutes until creamy, then pour the pudding mixture into a container and refrigerate for at least two hours to set (the smell and taste of the egg disappears during cooling!).
Eggs are an easy, inexpensive way to add lasting energy and essential nutrients to your child’s day. In this lunch box made with boiled eggs, protein helps muscles grow and repair, iron supports healthy blood and energy, choline fuels brain development, and vitamin D helps maintain bones and immunity.
Even kids who aren’t fans of traditional egg dishes gobble it up without hesitation. Around here, it was a 100% success rate!
Top with berries, sliced banana, a little cocoa or whipped cream if you like – or just enjoy it straight from the container.
Box of Chocolate Pudding (Using Boiled Eggs)
Creamy, filling lunchtime chocolate pudding made with boiled eggs! A quick 7-minute, protein-packed snack that kids love – no egg flavor, just rich chocolate.
- 6 boiled eggs
- ⅔ cup whole milk
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 1½ ch vanilla extract
- 1 pinch salt
Boil the eggs if you make 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 frozen pre-cooked eggs) before serving to set the pudding and enhance the chocolate flavor. Cover and refrigerate the leftover pudding for up to 4 days.
Add a hint of nutty flavor by adding 3 tablespoons of peanut butter (or a school-approved, nut-free version for lunch boxes) to the mixture before blending.
To boil the eggs: In a medium saucepan, add the eggs and enough water to cover them by plus an inch. Put on high heat and let it boil. Turn off the heat, cover and let the eggs stay in the water for 15 minutes, rinse with cold water and peel.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She is its founder Central Collective Nutrition and has nearly 20 years of experience helping families feel confident about feeding their children.
