Pickle devilled eggs recipe
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
- Gluten-free
- Vegetarian
- Healthy
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)
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Shop ingredientsEach serving contains
- Energy
- 175kJ 42.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.3gProtein 4.2gFibre 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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