FoodCoop Recipes
Easter chick eggs
These hard-boiled egg chicks make a fun Easter treat
Cook
15 minutes
Serves
4
Ingredients
4 Co-op British eggs
2 tsp low-fat mayonnaise
Small piece of carrot
2 handfuls watercress or other salad leaves
Method
Cook the eggs in a pan of boiling water for 9 mins
Drain, plunge into cold water for 1 minute and peel off the shells
Carefully cut a zigzag pattern around each egg just above the middle and pull off the top
Scoop all the yolks into a bowl and mix with the mayonnaise
Sit the eggs in egg cups and spoon the egg mayo back in, then pop the lids on top
Cut beak and eye shapes out of the carrot and stick into the mayo
To serve, scatter salad leaves around the plate to look like grass
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
383kJ / 92kcal (5%) | 6.3g | 1.6g | 0.5g | 0.27g |
Medium · 9% | Medium · 8% | Low · 9% | Medium · 9% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 1g.
