Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 12 small currants
- 1/4 small carrot
- 1/4 cup natural yoghurt
- 6 eggs
- 2teaspoons chives, chopped
Nutrition per serving
403kJ / 97Cal
403 Kilojoules or 97 Calories
5% of daily energy intake*
Protein
7.6grams
Fat
6.4grams
Carbs
2.2grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place eggs in a medium saucepan and cover with cold water. Place over medium heat and bring to the boil. Reduce heat and gently boil for 8 minutes. Drain. Set aside to cool.
Step 2 of 4
Carefully peel eggs. Cut a small slice off the large bottom of each egg so it sits flat. Cut a third off the top of the egg to make a lid. Use a small teaspoon to carefully scoop out yolks and place in a small bowl.
Step 3 of 4
Add chives and yoghurt to yolk and mash until completely smooth. Place yolk mixture in a medium snap-lock bag and cut one corner. Pipe yolk mixture into egg bases. Top with lids.
Step 4 of 4
Place currants on eggs to make eyes. Cut 6 small triangles from the carrot and place on eggs to make beaks. Serve immediately.
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