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Devilled egg mayo recipe
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12 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
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
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Energy
940kj
225kcal
11%
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Fat
12g
18%
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Saturates
3g
13%
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Sugars
14g
16%
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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