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Devilled egg mayo recipe

4 ratings

We've taken the flavours of classic devilled eggs and created a very special yet healthy egg mayo, that's perfect for poshing up your picnic. Tangy mustard and spring onions are balanced with creamy mayo and yogurt – a match made in heaven! See method

Serves 6
Takes 25 mins
225 calories / serving
Healthy
Vegetarian

Ingredients

200g sourdough rye bloomer, finely sliced
1 tbsp olive oil
6 eggs
2 tbsp mayonnaise
2 tbsp natural yogurt
1 tsp English mustard
4 cornichons, finely chopped, plus 1 tbsp vinegar
2 celery sticks, finely chopped
4 spring onions, finely chopped
1 punnet salad cress

High in protein and a source of vitamin D

Each serving contains

Energy
940kj
225kcal 11%
Fat
12g 18%
Saturates
3g 13%
Sugars
14g 16%
Salt
1.2g 19%

of the reference intake
Carbohydrate 15.4g Protein 11.8g Fibre 2.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Rub the bread with a little oil, put on a baking tray and bake for 10-15 mins until golden and crisp.
Meanwhile, cook the eggs in boiling water for 10 mins, then drain and run under cold water. Once cool, peel and halve lengthways. Spoon the yolks into a bowl and add the mayonnaise, yogurt, mustard and pickling vinegar; mash to a paste.
Chop the egg whites and add to the mayonnaise mixture, along with the celery, spring onions and cornichons. Mix well and season. Spoon onto a platter, or into a lidded container, and snip over the cress. Serve with the crispy rye toasts for dipping.

Tip: Make up to 3 days ahead and keep chilled.

See more Picnic food ideas