Devilled eggs are a classic spring appetiser, particularly at Easter. This version uses Greek yoghurt and light mayonnaise in the filling, making it suitable for a bariatric diet and easy to share with family and friends.
Ingredients
- 8 large eggs
- 2 tbsp plain Greek yoghurt
- 2 tbsp light mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp dill pickle relish
- ¼ tsp dried dill
- 1 tsp chives, finely chopped
- 1–2 dashes hot sauce (optional)
- Salt and pepper to taste
- Paprika and chives, to garnish
Method
- Place the eggs in a single layer in a large pan. Add enough water to cover them by 2–5 cm. Bring to the boil over a high heat and boil for 10 minutes. Transfer the eggs to iced water and leave to cool completely.
- Peel the eggs and cut them in half. Remove the yolks and place them in a separate bowl.
- Add the Greek yoghurt, mayonnaise, mustard, relish, dill, chives and hot sauce to the yolks. Mash until completely smooth.
- Spoon about 1 tbsp of the yolk mixture back into each egg white. Garnish with chopped chives and a sprinkle of paprika.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.