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Devilled eggs served on a large plate

Classic devilled eggs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

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

To serve (optional)

  • chopped chives

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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A star rating of 5 out of 5.3 ratings
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