Devilled Eggs



12 min


15 min


24 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.