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Classic devilled eggs

Devilled eggs served on a large plate

Classic devilled eggs

Name: Classic devilled eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 6 large Clarence Court 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

Esther Clark

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Serves 12

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.6 out of 5.10 ratingsRate

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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

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Esther's tips for the best devilled eggs:

I like to plunge the eggs into iced water as soon as they've finished cooking. It makes them much easier to peel and helps keep the yolks bright yellow without a grey ring.
For a little extra flavour, I sometimes stir chopped chives, dill or a pinch of smoked paprika into the filling. A dash of hot sauce also adds a lovely kick.
If making these for a party, you can prepare the eggs and filling a few hours ahead and keep them separate in the fridge, then pipe the yolk mixture just before serving so they look their best. Leftover devilled eggs can be mashed up and spread on toast for a quick snack the next day.

We made this recipe with Clarence Court eggs. Clarence Court eggs have rich orange yolks that not only taste good, but they also look great in recipes, adding a yellow glow to these classic devilled eggs.

Ingredients

Nutrition

Units:

MetricUS

6 large Clarence Court 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

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Nutrition: Per serving

kcal97
fat8g
saturates2g
carbs1g
sugars0.5g
fibre0g
protein5g
salt0.27g

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.
step 2

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.
step 3

Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
step 4

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.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4.6 out of 5.10 ratings

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