Opies Devilled Eggs
A fresh, tangy twist on the classic devilled egg — ideal for spring brunches, garden parties, or picnic platters.
Method
1. Boil the eggs:Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, simmer for 9–10 minutes. Transfer eggs to a bowl of cold water and leave to cool completely.
2. Peel and halve the eggs:
Gently peel the cooled eggs and slice in half lengthways. Remove yolks and place them in a mixing bowl.
3. Make the filling:
Mash the yolks with mayonnaise, mustard, chopped gherkins, chopped silverskin onions, and a splash of brine if using. Season with salt and pepper to taste.
4. Fill the egg whites:
Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika or finely chopped chives for a finishing touch.
5. Chill and serve:
Chill for 15 minutes before serving if desired. Arrange on a platter with extra mini gherkins and silverskin onions for guests to nibble on.
Tip
For a more decorative platter, garnish with edible flowers, rocket leaves, or radish slices for that spring picnic feel.Ingredients
• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped Opies Mini Gherkins
• 1 tablespoon finely chopped Opies Mini Silverskin Onions
• 1 teaspoon gherkin or onion brine (optional, for extra zing)
• Salt and pepper, to taste
• Paprika or chives, for garnish
• Extra Mini Gherkins and Silverskin Onions, for serving
