Classic Deviled Eggs with Dijon and Chives

Name: Classic Deviled Eggs with Dijon and Chives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 6 large eggs; 2 spring onions; 2 tbsp mayonnaise; 2 tbsp full-fat Greek yogurt; 1 tsp Dijon mustard; 1/4 tsp celery salt; 1 pinch cayenne pepper; 1 tbsp chopped chives

These classic deviled eggs are creamy, tangy, and lightly spiced with Dijon mustard and cayenne. Greek yogurt keeps the filling fresh and balanced, making them perfect for parties, picnics, or an easy make-ahead appetizer.

Servings12 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

large eggs
6
spring onions
2
mayonnaise
2 tbsp
full-fat Greek yogurt
2 tbsp
Dijon mustard
1 tsp
celery salt
0.3 tsp
cayenne pepper
1 pinch
chopped chives
1 tbsp

Step-by-Step Instructions

Place the eggs in a saucepan of gently simmering water and cook for 10 minutes. Turn off the heat and let the eggs sit in the hot water for 2 minutes, then drain and transfer them to a bowl of ice water until fully cooled. Peel the eggs, halve them lengthwise, and carefully scoop the yolks into a bowl.

Add the mayonnaise, Greek yogurt, Dijon mustard, finely chopped spring onions, celery salt, and cayenne pepper to the yolks. Mash until smooth and creamy, then transfer the filling to a piping bag fitted with a plain round tip, or use a small spoon. Fill the egg white halves, sprinkle with chopped chives, and serve chilled or at room temperature.

Chef's Tips

For the smoothest filling, press the yolks through a fine sieve before mixing. If you do not have celery salt, use a small pinch of fine salt plus a tiny pinch of celery seed if available. Deviled eggs can be made up to 1 day ahead; store them covered in the refrigerator and garnish just before serving.