Devilled egg mayo recipe

Name: Devilled egg mayo
Yield: Serves 6
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

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

Shop your ingredients

Tesco Finest Dark Rye & Sunflower Farmhouse Sliced Bread 600g
200g sourdough rye bloomer, finely sliced
£1.50
£2.50/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco British Barn Eggs 10 Pack
6 eggs
£1.90
£0.19/each
Tesco Mayonnaise 450Ml
Aldi Price Match
2 tbsp mayonnaise
£0.86
£1.91/litre
Yeo Valley Natural Yogurt 150G
2 tbsp natural yogurt
£0.85
£5.67/kg
Tesco English Mustard 185g
1 tsp English mustard
£0.65
£3.51/kg
Tesco Whole Pickled Gherkins 680G
4 cornichons, finely chopped, plus 1 tbsp vinegar
£1.40
£3.78/kg DR.WT
Tesco Celery
59p Clubcard Price
(£0.59/each)
Offer valid for delivery from 03/11/2026 until 16/11/2026
2 celery sticks, finely chopped
£0.74
£0.74/each
Tesco Bunched Spring Onions 100G
Aldi Price Match
4 spring onions, finely chopped
£0.65
£6.50/kg
Tesco Watercress 80G
1 punnet salad cress
£1.40
£17.50/kg

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.