Devilled Eggs with Spring Onions and Chives Recipe

Introduction

Devilled eggs are a classic appetizer that’s both creamy and flavorful. This recipe combines tangy mayonnaise, Greek yogurt, and a hint of spice for a deliciously smooth filling. Perfect for parties or a simple snack, these devilled eggs are sure to impress.

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 (for garnish)

Instructions

1. Step 1: Place the eggs in a pan of just simmering water and cook for 10 minutes. Turn off the heat and let the eggs sit in the hot water for an additional 2 minutes.
2. Step 2: Drain the eggs and transfer them to a bowl of ice-cold water. Allow them to cool completely, then peel and slice each egg in half lengthwise.
3. Step 3: Carefully scoop the yolks into a bowl. Add the mayonnaise, Greek yogurt, Dijon mustard, spring onions, celery salt, and cayenne pepper.
4. Step 4: Mash the mixture until smooth and creamy. Transfer the mixture to a piping bag fitted with a plain round nozzle, or use a small spoon for filling.
5. Step 5: Pipe or spoon the yolk mixture back into the hollowed egg whites. Garnish with chopped chives before serving.

Tips & Variations

• For extra flavor, add a small dash of smoked paprika or a few drops of hot sauce to the yolk mixture.
• If you prefer a lighter filling, substitute all the mayonnaise with Greek yogurt.
• Use a fork to mash the yolks for a rustic texture instead of piping for a smooth finish.

Storage

Store devilled eggs in an airtight container in the refrigerator for up to 2 days. It’s best to fill the eggs shortly before serving to keep them fresh. When reheating, serve chilled or at room temperature as they are typically enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make devilled eggs ahead of time?

Yes, you can prepare the filling and hard boil the eggs a day in advance. Keep them separate until ready to serve for the best texture and freshness.

What can I use instead of celery salt?

If you don’t have celery salt, you can substitute with a pinch of regular salt and a small amount of celery seed or finely chopped celery for a similar flavor.

Devilled Eggs with Spring Onions and Chives Recipe

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★★★★★

4.5 from 262 reviews

• Author: Hailey
• Total Time: 22 mins
• Yield: 6 servings (12 devilled egg halves) 1x
• Diet: Low Salt

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Description

Classic devilled eggs recipe featuring creamy, tangy filling made with mayonnaise, Greek yogurt, Dijon mustard, and a hint of spice, garnished with fresh chives for a delightful appetizer or snack.

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Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 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

Garnish

• chopped chives

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Instructions

1. Cook the eggs: Place the eggs in a pan with just simmering water and cook for 10 minutes. Afterwards, turn off the heat and allow the eggs to rest in the hot water for an additional 2 minutes to finish cooking gently.
2. Cool and peel: Drain the hot water and transfer the eggs to a bowl of ice-cold water to stop cooking and cool completely. Once cooled, peel the eggs carefully to avoid damaging the whites.
3. Prepare the filling: Slice the peeled eggs in half lengthwise and scoop out the yolks into a bowl. Add mayonnaise, full-fat Greek yogurt, Dijon mustard, finely chopped spring onions, celery salt, and a pinch of cayenne pepper. Mash all ingredients together until the mixture is smooth and creamy.
4. Fill the eggs: Transfer the yolk mixture into a piping bag fitted with a plain round nozzle and pipe it evenly into the hollowed-out egg white halves. Alternatively, use a small spoon to fill the egg whites carefully.
5. Garnish and serve: Sprinkle chopped chives over the filled eggs to add a fresh, mild onion flavor and a pop of color. Serve immediately or chill until ready to serve.

Notes

• Using full-fat Greek yogurt adds creaminess while balancing the richness of mayonnaise.
• Celery salt provides a subtle savory depth that complements the eggs well.
• The pinch of cayenne pepper adds a gentle spicy kick; adjust to taste.
• Chill devilled eggs for at least 30 minutes for best flavor and texture before serving.
• For a decorative touch, use different piping nozzles or sprinkle with paprika instead of chives.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: devilled eggs, deviled eggs, stuffed eggs, egg appetizer, party snack, creamy egg filling, mayonnaise, Greek yogurt, Dijon mustard