Devilled Eggs


1. Bring a pan of water to the boil and add the eggs. Allow to boil for one minute, turn the heat off and let the eggs sit for 12 minutes. Drain and transfer eggs to a bowl of iced water.
2. Once cool, carefully peel each egg. Slice in half lengthways, carefully scoop out the yolks and place in a bowl. Keep the egg whites to one side. Mash the yolks with a fork and mix in the mayonnaise, mustard and Tabasco sauce. Season with salt and pepper. Now transfer the yolks to a blender, add the olive oil and blitz until really smooth. Loosen with some hot water until you have a piping consistency.
3. Transfer to a piping bag fitted with a star nozzle. Pipe the mixture into each hollowed out egg white.
4. Chop the salmon into small pieces and add a piece to each egg. Finish with a length of chive and top with a caper. Chill until ready to serve.


• 12 eggs
• 60ml mayonnaise
• 1 tbsp Dijon mustard
• Dash or two of Tabasco sauce
• Salt and pepper, to taste
• 1 tbsp olive oil
• Handful of chives
• 50g smoked salmon
• 24 Opies Capers

Capers Eggs Food Savoury Spring Summer