Place the eggs in a pot and cover them with water, ensuring the water is at least 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat, but leave the pot on the hot burner. Cover the pot with a lid and let the eggs sit for 10 to 12 minutes.
Strain the hot water and immediately fill the pot with cold water to cool the eggs. Let them sit for 5 minutes. For easier peeling, gently tap the eggs on a hard surface to crack the shell, then peel under running water. Once peeled, slice the eggs into halves.
Slice the cucumber into rounds and cube the cheddar cheese. Peel and slice the avocado into quarters or halves, depending on preference.
Arrange the boiled egg halves, avocado slices, cucumber rounds, and cheddar cheese cubes in a container. If using hummus, place two tablespoons in a separate small container for dipping.
Enjoy immediately, or cover and refrigerate for up to 24 hours if prepping in advance.
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Top the eggs with paprika, salt, pepper, everything bagel seasoning, dill or chives.
