Basil & olive eggs

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

  • Prep:5 mins
    Cook:8 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 137
  • fat 11g
  • saturates 2g
  • carbs 0.3g
  • sugars 0g
  • fibre 0.2g
  • protein 10g
  • salt 0.45g


  • 3 large eggs
  • ½ small pack basil
  • 6 pitted Kalamata olives
  • 1 tbsp extra virgin rapeseed oil
  • 1 tsp cider vinegar


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  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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