Basil & olive eggs

Get a boost of protein with eggs stuffed with basil and Kalamata olives. They'd work as a tasty lunch alongside a salad as well as being a healthy vegetarian snack

Prep:5 mins
Cook:8 mins

Serves 3
Easy

Nutrition per serving

kcal 137
fat 11g
saturates 2g
carbs 0.3g
sugars 0g
fibre 0.2g
protein 10g
salt 0.45g

Ingredients

3 large eggs
½ small pack basil
6 pitted Kalamata olives
1 tbsp extra virgin rapeseed oil
1 tsp cider vinegar

Tip

Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best!

Method

Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.
Put the the basil, olives, oil, vinegar and a grinding of pepper in a small bowl. Blitz with a hand blender then add the yolk and roughly mash together. Spoon back into the eggs and keep in the fridge.