Devilled Eggs


  • Prep Time12 mins
  • Total Time15 mins
  • Makes24 pieces
Devilled Eggs

Photo: John Cullen

This tasty twist on classic devilled eggs uses cool and creamy Greek yogurt plus Asian chili sauce to create a fun new appetizer or picnic bite.


  • 12 large eggs

  • 1/3 cup mayonnaise

  • 2 tbsp plain Greek yogurt

  • 2 tbsp finely chopped chives

  • 2 tbsp Dijon mustard

  • 1/4 tsp Asian chili sauce

  • 1/2 tsp granulated sugar

  • 1/4 tsp salt

  • 1/4 tsp black pepper


  • Place eggs in a pot with enough cold water to cover, and bring to a boil over high heat. Remove from heat, cover pot and let stand for 11 min.

  • Drain eggs and rinse with cold water until cool. Gently crack shells, pell eggs and cut in half lengthwise.

  • Scoop yolks out and place into a bowl. Mash with a fork until smooth. Stir in mayonnaise, yogurt, 1 tbsp chives, mustard, chili sauce, sugar, salt and pepper until incorporated.

  • Spoon yolk mixture into a piping bag with a medium star tip. Pipe yolk mixture into egg halves. Sprinkle with remaining 1 tbsp chives. Refrigerated until ready to serve.

Originally published in the Today's Parent April 2014 issue.

This article was originally published on Mar 31, 2014

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