Devilled eggs
By Esther Clark
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
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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
Ingredients
- 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
Method
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.
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.
