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Pickle devilled eggs recipe

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If you fancy elevating your protein snacks, try prepping this modern twist on devilled eggs, filled with Greek yogurt instead of mayonnaise. They'll keep in the fridge for a few days, so you'll always have a healthy snack to hand, whatever time of day! See method

Makes 12
Takes 25 mins
42 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

6 eggs
14 mini cornichons, 2 finely chopped
3 tbsp Tesco Finest 0% fat Greek yogurt
15g fresh dill, finely chopped
½ tsp smoked paprika
hot sauce, to serve (optional)

High in protein, which supports the maintenance of muscle mass

Each serving contains

Energy
175kj
42kcal 2%
Fat
3g 4%
Saturates
1g 4%
Sugars
0g 0%
Salt
0.2g 3%

of the reference intake
Carbohydrate 0.3g Protein 4.2g Fibre 0.1g

Method

Cook the eggs in a pan of boiling water for 10 mins. Drain, then run under cold water until cool enough to handle.
Put 2 finely chopped mini cornichons in a bowl with the Greek yogurt and 10g fresh dill. Peel and halve the eggs. Put the yolks in the yogurt bowl and mix with a fork until creamy. Season with ¼ tsp smoked paprika.
Spoon the yolk mixture back into the egg halves, top each half with a mini cornichon, sprinkle over the remaining ¼ tsp paprika and 5g dill. Serve with hot sauce, if you like. Cover and keep in the fridge for up to 3 days.

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