Opies Devilled Eggs
A fresh, tangy twist on the classic devilled egg ideal for spring brunches, garden parties, or picnic platters
Method
1. 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. Gently peel the cooled eggs and slice in half lengthways. Remove yolks and place them in a mixing bowl.
3. 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. 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 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
