Basil & olive eggs

basil & olive eggs healthy lunch healthy snacks vegetarian snack

N/A

Source

Ingredients

3 large eggs

½ small pack basil

6 pitted Kalamata olives

1 tbsp extra virgin rapeseed oil

1 tsp cider vinegar

Method

Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.

Put 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.