Basil and olive stuffed eggs on a plate with basil leaves

Basil & olive eggs

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Prep: 5 mins Cook: 8 mins

Easy

Serves 2 - 3

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal137
  • fat11g
  • saturates2g
  • carbs0.3g
  • sugars0g
  • fibre0.2g
  • protein10g
  • salt0.45g
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Ingredients

  • 3 large eggs
    Eggs

    Egg

    egg

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

  • ½ small pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 6 pitted Kalamata olives
  • 1 tbsp extra virgin rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp cider vinegar

Method

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

  2. 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.

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