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Devilled egg mayo recipe

Devilled egg mayo recipe

1 rating

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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