Egg & cress dip

This dip is a perfect alternative to sandwiches - bring a pot of this along to a picnic with some pitta breads and vegetables sticks to dip in and the kids will love it!

• Preparation: 5 mins
• Cooking: 7 mins
• Serves: 4

What you need:

• 6 large Lion quality eggs
• 4 tbsp low fat mayonnaise
• 50g/2oz watercress, chopped
• salt and freshly ground black pepper
• pitta bread, carrot sticks breadsticks etc to serve

What you do:

1. 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.
2. 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.

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