Devilled egg mayo recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 940kJ 225.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.4gProtein 11.8gFibre 2.6g
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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
