DEVILLED EGGS RECIPE CURRY RECIPES

Name: Classic devilled eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 6 large eggs; 2 tbsp mayonnaise; 2 tbsp full-fat Greek yogurt; 1 tsp Dijon mustard; 2 spring onions, finely chopped; ¼ tsp celery salt; pinch of cayenne pepper; chopped chives

CLASSIC DEVILLED EGGS RECIPE | BBC GOOD FOOD

Classic devilled eggs recipe | BBC Good Food image

Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

Provided by Esther Clark

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 8

Ingredients

6 large eggs
2 tbsp mayonnaise
2 tbsp full-fat Greek yogurt
1 tsp Dijon mustard
2 spring onions, finely chopped
¼ tsp celery salt
pinch of cayenne pepper
chopped chives

Steps:

Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.

Nutrition Facts : Calories 97 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 0.5 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.27 milligram of sodium

CLASSIC DEVILLED EGGS RECIPE | BBC GOOD FOOD

Classic devilled eggs recipe | BBC Good Food image

Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

Provided by Esther Clark

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 8

Ingredients

6 large eggs
2 tbsp mayonnaise
2 tbsp full-fat Greek yogurt
1 tsp Dijon mustard
2 spring onions, finely chopped
¼ tsp celery salt
pinch of cayenne pepper
chopped chives

Steps:

Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.

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