School is back and we’re turning our attention to school lunches.
It can be hard to keep things interesting in their lunchboxes, but we’re fighting the lunchbox boredom.
Throughout the term, we’ll share some fun rainbow lunchboxes and many creative and colourful ways to give your lunchboxes the wow factor!
These creamy eggs are a great way to get some protein into your lunch.
You can wrap them in mountain bread wraps or street tacos, or simply wrap the creamy egg mix in lettuce leaves.
Ingredients
5 eggs
1 tbsp butter
1 – 2 tbsp mayonnaise or aioli, to taste
Salt & pepper, to season
1 head of your favourite lettuce, we’ve used oak leaf
Method
Place eggs in a saucepan, cover with water, and bring to the boil.
Cook for 4 mins from the time the water starts boiling.
Run eggs under cold running water and peel them.
Place peeled eggs in a bowl and break up with a fork.
Add butter, mayonnaise, salt and pepper; fork it through to combine.
Check seasoning and adjust if needed.
Wash the lettuce leaves, dry them well, and then spoon egg mixture into the centre.
Wrap the lettuce around the eggs, tucking in the bottom.
Wrap them in baking paper or glad wrap, and you’re good to go!
TIP: You can easily switch up the flavours of these creamy egg.
- Go Old School – Add a heaped tsp of curry powder or mustard powder
- Get Some Greens In – Add a bunch of freshly chopped soft herbs like chives, tarragon, and parsley, or even finely sliced spring onions
- Not a Fan of Mayo – Ditch it and add more butter or even sour cream
- A French Twist – A tsp of Dijon mustard works a treat, as does wholegrain mustard, or even Hot English Mustard
