Quick & Easy

Smoked salmon tea eggs

Easter feast! Save room for this tempting celebratory spread. Stain eggs with a delicate pattern by soaking them in tea.



1.Peel and cut the tea eggs in half and scoop out the yolks. In a bowl, combine the cream cheese and salmon, then mash together well. Add 1-2 of the egg yolks to the mix if you like, otherwise discard them.
2.Season the salmon mix with lemon juice, zest, salt and pepper. Spoon the mixture into the egg white halves, cover and chill until required.
3.To serve, make a small nest of baby greens and nestle in the filled eggs. Garnish with cracked peppercorns and a swirl of oil.

TEA-STAINED EGGS These eggs are tasty served simply peeled and dipped in a mix of chopped herbs, chilli, cumin and garlic and herb sea salt. Boil eggs in plenty of water for about 8 minutes, then remove and allow to cool for 10 minutes. Gently roll or tap the eggshells so they crack all over – but don’t break the shell off. Make a strong brew of flavoured tea (about 4 tea bags of Earl Grey or fragrant herbal varieties, and a few bay leaves or herbs) – enough to cover the eggs generously. Add the eggs and let them soak for 3-4 hours or overnight for a deeper colour variation. – Jo Wilcox


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