To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.
Equipment: Three 1 1/2-pint wide-mouth canning jars
Tip: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6 1/2 to 7 minutes, then immediately transfer to a bowl of ice water and let stand until cold. For fully cooked hard-boiled, eggs, cook in boiling water for 10 minutes before transferring them to the ice bath.
Serving Size: 2 cups
217 calories; protein 8.7g; carbohydrates 18.4g; dietary fiber 3.1g; sugars 6.4g; fat 13.4g; saturated fat 9.1g; cholesterol 164.1mg; vitamin a iu 11617.7IU; vitamin c 43.3mg; folate 81.4mcg; calcium 132.8mg; iron 2.6mg; magnesium 59.3mg; potassium 560.5mg; sodium 733.6mg.