KS1 egg and cress dip

Children make a healthy egg mayonnaise dip served with vegetable and bread dippers. After an adult hard-boils the eggs, children peel them, mash with a fork until soft and small, stir in a spoonful of mayonnaise and a sprinkle of chopped cress, then spoon the mixture into small pots and dip in cucumber sticks, carrot sticks, breadsticks or pitta pieces. The activity practises fine motor skills (peeling, mashing and mixing), encourages healthy eating habits, and prompts talk about why eggs are good for the body. The pack includes child recipe cards, a home-cooking guide and a teacher guide scaled for a class of 30 (groups of 5), using British Lion eggs.