Devilled Eggs

Name: Devilled Eggs
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 24
Ingredients: 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

Prep Time12 mins
Total Time15 mins
Makes24 pieces

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.

Ingredients

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

Instructions

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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Eshun Mott