Method
1. Cook the eggs:Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9–10 minutes. Drain and cool under cold running water. Peel the eggs.
2. Prepare the filling:
Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, chopped mini gherkins, and chopped capers. Season with salt and pepper.
3. Fill the eggs:
Spoon or pipe the yolk mixture back into the egg white halves.
4. Garnish:
Sprinkle with paprika and garnish with chopped fresh chives or parsley.
5. Serve:
Arrange on a serving platter and enjoy.
Ingredients
• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp finely chopped Opies Mini Gherkins
• 1 tbsp finely chopped Opies Capers
• 1 tsp lemon juice (optional)
• Salt and freshly ground black pepper
• Paprika, for sprinkling
• Fresh chives or parsley, for garnish
