Classic devilled eggs

Nutrition: Per serving
NutrientUnit
kcal97
fat8g
saturates2g
carbs1g
sugars0.5g
fibre0g
protein5g
salt0.27g

Ingredients

  • 6 large eggs
  • 2 tbsp mayonnaise
  • 2 tbsp full-fatGreek yogurt
  • 1 tspDijon mustard
  • 2 spring onions, finely chopped
  • ¼ tspcelery salt
  • pinch of cayenne pepper
  • To serve (optional)

  • choppedchives
  • 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.

  • Goes well with

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