Smoked salmon tea eggs

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

  • 15 mins preparation
  • 18 mins cooking
  • Serves 12
  • Print


Smoked salmon tea eggs
  • 6 tea-stained eggs, peeled and halved (see note below)
  • 125 gram cream cheese, at room temperature
  • 100 gram smoked salmon
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • sea salt and white pepper
  • micro greens or baby lettuce leaves
  • mixed peppercorns, crushed
  • lemon oil to garnish


  • 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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