Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat, but keep the saucepan on the hot burner. Cover and let sit for 10-12 minutes.
Strain the water and fill the saucepan with cold water. Peel the eggs when they are cool enough to handle.
Arrange the hard-boiled eggs, clementine slices, yogurt, and pumpkin seeds in a container. Drizzle honey on top of yogurt if wanted. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.
Dairy-Free: Use coconut yogurt instead of Greek yogurt.
