Meet the hard-boiled eggwich: edible proof that big flavor can come in bite-sized packages. With three versions to choose from, there’s something for every bento box, picnic basket for your day in the park, or guest at your get-together. Layers of mozzarella, Roma tomato, and fresh basil make the caprese the ultimate crowd pleaser. If you’re hankering for something classic, you’ll love the Cuban, a simple combination of ham, Swiss, and Dijon. And the banh mi? Umami forward with fresh, crunchy carrots and cucumber.

To make the caprese eggwiches

1. Place a slice each of mozzarella, tomato, and a fresh basil leaf on one of the egg halves, then top with the other egg half.
2. Insert a toothpick to hold the ingredients in place. Repeat with remaining mozzarella, tomato, basil, and hard-boiled eggs for a total of 4 eggwiches. Serve with balsamic on the side for dipping.

To make the Cuban eggwiches

1. Add 1/2 tablespoon Dijon mustard to one of the egg halves, then top with a half slice each of ham and Swiss cheese. Top with the other egg half.
2. Insert a toothpick to hold the ingredients in place. Repeat with remaining Dijon mustard, ham, Swiss cheese, and hard-boiled eggs for a total of 4 eggwiches.

To make the banh mi eggwiches

1. Add 1/2 tablespoon hoisin sauce to one of the egg halves, then top with a slice of chicken or turkey, cucumber, carrot, and a few leaves of cilantro. Top with the other egg half.
2. Insert a toothpick to hold the ingredients in place. Repeat with remaining hoisin sauce, chicken or turkey, cucumber, carrot, cilantro, and hard-boiled eggs for a total of 4 eggwiches.

Farm Team Tips

Don't waste your yolks! Set them aside for another recipe or mash them in a bowl with the condiment ingredient for each eggwich (balsamic, Dijon mustard, or hoisin sauce), then spoon or pipe back the mixture back into the cooked egg white before assembling your eggwiches. This will make your eggwiches extra rich and creamy.