Devilled Eggs with Spring Onions and Chives Recipe
Introduction
Devilled eggs are a classic appetizer that’s creamy, tangy, and slightly spicy. Perfect for parties or a simple snack, these eggs are easy to prepare and always a crowd-pleaser.
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 (optional, for garnish)
Instructions
- Step 1: Place the eggs in a pan with just simmering water. Cook for 10 minutes, then turn off the heat and leave the eggs in the hot water for 2 more minutes.
- Step 2: Drain the hot water and transfer the eggs to a bowl of ice-cold water. Let them cool completely, then peel and slice each egg in half lengthwise.
- Step 3: Carefully scoop out the yolks into a bowl. Add mayonnaise, Greek yogurt, Dijon mustard, finely chopped spring onions, celery salt, and cayenne pepper.
- Step 4: Mash the mixture until smooth and creamy. Spoon or pipe the filling back into the hollowed egg whites.
- Step 5: Sprinkle chopped chives on top for garnish, if desired. Serve immediately or refrigerate until ready to enjoy.
Tips & Variations
- For a richer flavor, substitute full-fat Greek yogurt with sour cream.
- Add a dash of smoked paprika on top for a smoky twist.
- Try mixing in finely chopped pickles or capers for extra tanginess.
- If you don’t have a piping bag, using a small spoon works just as well for filling the eggs.
Storage
Store devilled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and freshness, avoid filling the eggs until just before serving. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare devilled eggs ahead of time?
You can boil and peel the eggs a day in advance and keep them refrigerated. It’s best to fill the eggs with the yolk mixture just before serving to maintain freshness and texture.
How do I prevent the eggs from having a green ring around the yolk?
Cooking the eggs in simmering water rather than a full boil and then immediately cooling them in ice water helps prevent the green ring and keeps yolks bright and tender.
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Devilled Eggs with Spring Onions and Chives Recipe
- Total Time: 22 minutes
- Yield: 12 devilled egg halves 1x
- Diet: Low Fat
Description
Classic devilled eggs made with a creamy filling of mayonnaise, Greek yogurt, Dijon mustard, and spring onions, seasoned with celery salt and cayenne pepper, then garnished with chopped chives. This recipe offers a tangy and smooth twist on traditional devilled eggs, perfect for appetizers or snacks.
Ingredients
Eggs
- 6 large eggs
Filling
- 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
Garnish
- chopped chives
Instructions
- Cook the eggs: Place the eggs in a pan of just simmering water and cook for 10 minutes. Once done, turn off the heat and let the eggs rest in the hot water for an additional 2 minutes to finish cooking through gently.
- Cool the eggs: Drain the hot water and transfer the eggs immediately to a bowl filled with ice-cold water. Leave to cool completely, which makes peeling easier and stops the cooking process.
- Peel and halve the eggs: Once cooled, peel the eggs carefully and slice each egg in half lengthwise. Gently scoop out the yolks into a separate bowl.
- Prepare the filling: Add mayonnaise, Greek yogurt, Dijon mustard, finely chopped spring onions, celery salt, and cayenne pepper to the yolks. Mash and mix all ingredients together until the filling is smooth and creamy.
- Fill the egg whites: Spoon the smooth yolk mixture into a piping bag fitted with a plain round nozzle. Pipe the mixture evenly into the hollowed-out egg whites. Alternatively, use a small spoon to fill the egg halves gently.
- Garnish and serve: Sprinkle chopped chives over the filled eggs for a fresh, mild onion flavor and appealing color contrast. Serve the devilled eggs immediately or chill until ready to serve.
Notes
- Using Greek yogurt along with mayonnaise adds creaminess but lowers overall fat compared to mayonnaise alone.
- Celery salt adds a subtle, savory depth—regular salt can be a substitute but adjusts accordingly.
- For spicier devilled eggs, increase the cayenne pepper to taste.
- Piping the filling with a bag and nozzle gives a neater presentation, but spooning is perfectly fine for a rustic look.
- These devilled eggs can be prepared up to a day in advance and stored in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: Devilled eggs, deviled eggs, appetizer recipe, egg appetizer, party snacks, creamy devilled eggs, easy appetizer
