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.