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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
