Classic devilled eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
Showing items 1 to 3 of 6
- 6 large eggs
- 2 tbsp mayonnaise
- 2 tbsp full-fat Greek yogurt
- 1 tsp Dijon mustard
- 2 spring onionsfinely chopped
- ¼ tsp celery salt
- pinch of cayenne pepper
To serve (optional)
- chopped chives
Nutrition: Per serving
- kcal97
- fat8g
- saturates2g
- carbs1g
- sugars0.5g
- fibre0g
- protein5g
- salt0.27g
Method
step 1
Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
step 2
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
