This spicy egg dip can be made the day before then boxed up ready to take on your picnic. I then also pack a box of mixed crudités, some savoury biscuits and crisps, and a wooden board to serve. Serves 8.
Recipe for devilled egg dip
Ingredients
- 6 medium free range eggs at room temperature
- 6 tbsp mayonnaise
- 2 tsp Dijon mustard
- ¼ tsp chilli powder
- ¼ tsp paprika
- 30g cornichons, finely chopped
- 1 tbsp chives, finely chopped, plus a few extra for garnish
To serve
A selection of savoury biscuits, crisps, crudités and grapes
Method
- Bring a pan of water to the boil then lower in the eggs – the water should cover them by a couple of centimetres.
- Cook for 10 minutes and drain. Run the eggs under a cold tap for a minute or so before submerging them in a large bowl of iced water. Once cool, peel and coarsely grate the eggs into a mediumsized mixing bowl.
- Add in the mayonnaise, mustard, chilli powder, paprika, cornichons, chives and some seasoning, and mix well. Taste for balance: you can add more chilli powder if you prefer it hotter.
- This can now be boxed ready to take. (Find more picnic recipes from The Field here.)
To serve
Scoop the dip into a bowl and sprinkle with the extra chives. Surround with a selection of wide-cut crudités alongside piles of crisps and crackers.
Tip: If you like the idea of a grazing board for people to nibble on over lunch, you can add to this one with slices of charcuterie and a mix of cut cheeses.
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