Healthy Easter boiled eggs

Nutrition and extra info

Healthy

Vegetarian

kcal196

fat6g

saturates2g

carbs4g

sugars4g

fibre1g

protein9g

salt0.24g

Ingredients

Method

6 medium eggs

egg

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

1 tbsp currants

1 small carrot, peeled and cut in to small triangles

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

80g cherry tomatoes

80g sliced cucumber

30g rocket

roh-ket

Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…

A few sprigs of rosemary, to serve

rose-mar-ee

Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Mini carrots, to serve

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

Bring a large pan of water to the boil. Add the eggs and simmer for 10 mins. Drain the eggs and plunge into ice water to cool down, gently peel off the shells and discard.
Cut some of the eggs in half and decorate with currants for eyes and a small triangle of carrot for a beak to create egg chicks (as per picture). Slice the remaining eggs to create bunny shapes (as per picture) quartering some for ears and halving some lengthways for the body. Create a round tail by slicing the top off one of the eggs.
Decorate the plate/board with sprigs of rosemary and miniature carrots, if you like. Serve with the cucumber, cherry tomatoes and rocket.