Healthy Easter boiled eggs
By Esther Clark
Create fun creatures with simple and healthy boiled eggs for little children this Easter. They’ll love helping you make an edible spring scene and enjoy one of their five a day at the same time
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Prep:20 mins
Cook:10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 196
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fat 6g
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saturates 2g
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carbs 4g
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sugars 4g
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fibre 1g
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protein 9g
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salt 0.24g
Ingredients
- 6 medium eggs
- 1 tbsp currants
- 1 small carrot, peeled and cut in to small triangles
- 80g cherry tomatoes
- 80g sliced cucumber
- 30g rocket
- A few sprigs of rosemary, to serve
- Mini carrots, to serve
Method
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.
