Advertisement

Devilled Eggs

24

  • 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.

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

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement