Devilled eggs

Make devilled eggs to serve at a Boxing Day buffet. They’re filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

  • Prep:20 mins
    Cook:10 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 97
  • fat 8g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 5g
  • salt 0.27g


  • 6 large eggs
  • 2 tbsp mayonnaise
  • 2 tbsp full-fat Greek yogurt
  • 1 tsp Dijon mustard
  • 2 spring onions, finely chopped
  • ¼ tsp celery salt
  • pinch of cayenne pepper
  • chopped chives


  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.

  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.

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