Classic devilled eggs

buffet food canapés christmas devilled eggs eggs

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Source

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

Method

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.