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Egg & Cress Dip
Ingredients
- 6 large British Lion eggs
- 4 tbsp low fat mayonnaise
- 50g/2oz watercress, chopped
- salt and freshly ground black pepper
- pitta bread, carrot sticks breadsticks etc to serve
Preparation time: 5 mins.
Cooking time: 7 mins.
Serves: 4.
Dip, Egg & Cress recipe Sick of sandwiches? Then pack the kids off with a pot of this and some pitta breads and vegetables sticks to dip in! they'll love it!
168 calories per portion
Method
- Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling simmer for 7 mins. Then drain, rinse in cold water and tap the shells all over, leave to cool.
- When cold peel away the shells. Roughly chop the eggs and mix with the mayonnaise, watercress and seasoning. Spoon into small tubs and chill until required.