Easter Recipes

For the upcoming Easter, there should be no lack of inspiration in the April issue! Food stylist Olimpia Davies has conjured three delicious recipes with eggs up on the table which you can recreate in just a few easy steps for your own festive Easter table.

Photos & Recipes: Olimpia Davies @OLIMPIA_DAVIES

Devilled Eggs

INGREDIENTS

• 6 large eggs, hard boiled and peeled

• 2 tbsp mayonnaise

• 1 tbsp greek yogurt

• 1 tsp dijon mustard

• ¼ tsp sweet paprika

• salt and pepper, to taste

FOR DECORATION

• radish

• thyme

STEP 1: Slice eggs in half lengthwise. Remove yolks and place those in a mixing bowl, add mayonnaise, yogurt, mustard, paprika.

STEP 2: Use a blender to mix until smooth. Fill each egg white half with equal amounts of yolk mixture.

STEP 3: Garnish each egg with a radish and spring of thyme. Refrigerate covered until ready to serve.

Baked Eggs in Avocado

INGREDIENTS

• 2 avocados, halved and stoned

• 4 free range eggs

• sea salt and freshly ground black pepper, to taste

• 1 tbsp chopped fresh chives

STEP 1: Preheat the oven to 180 C .

STEP 2: Lightly oil a baking sheet.

STEP 3: Using a spoon, scoop out two tablespoons of avocado flesh, or more as needed, creating a small well in the centre of each avocado.

STEP 4: Gently crack 1 egg and slide it into the well, keeping the yolk intact.

STEP 5: Repeat with remaining eggs. Season with salt and pepper.

STEP 6: Place into the oven and bake until the egg whites have set but the yolks are still runny, about 20 minutes. Sprinkle with chives, serve immediately.

Blini with Quail Eggs and Smoked Salmon

INGREDIENTS

• 2 eggs

• 50g buckwheat flour

• 125g plain flour

• 2 tsp baking powder

• 75g greek yoghurt

• 250ml whole milk

• pinch of sea salt

• spray oil for frying

FOR THE TOPPING

• greek yoghurt

• quail egg

• smoked salmon

• dill

• sichuan pepper

STEP 1: In a bowl whisk the eggs until frothy.

STEP 2: Stir in the flour, baking powder, yoghurt and milk. Beat well to make a smooth batter.

STEP 3: Spray frying pan with an oil and heat until the pan is hot. Pour teaspoons of batter into the pan and cook over medium heat. When bubbles appear on the surface of the blini and the base is golden turn the blini over and cook the other side.

STEP 4: Transfer cooked blini to a cooling rack. Repeat with the remaining batter. Serve blinis topped each one with 1 tsp of yoghurt, ½ of quail egg, salmon and dill, season with Sichuan pepper.