Plate of devilled eggs with toppings

Dressed eggs

Name: Dressed eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 18 halves (3 each)
Ingredients: 9 eggs; 4 tbsp mayonnaise; 2 tbsp full-fat greek yogurt; 1 tsp dijon mustard; seaweed or nori flakes sea salt flakes and urfa chilli flakes, to garnish; chives finely chopped; spring onion cut into thin curls; coriander leaves; toasted almonds chopped; fish roe; radish thinly sliced

Lulu Grimes

Save recipe

Makes 18 halves (3 each)

Easy

Prep: 30 mins

Cook: 10 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Also known as devilled eggs, there are three different toppings here but the possibilities are endless – we've decorated with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; and chives, fish roe and radish slices

Easily doubled

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vegetable crisps with curry salt

A star rating of 0 out of 5.0 ratings

Chopped egg salad on salt and vinegar crisps

A star rating of 5 out of 5.2 ratings

Pickled beetroot mini tacos with goat’s cheese

A star rating of 0 out of 5.0 ratings

Try these dressed eggs, then check out our chopped egg salad on salt and vinegar crisps, parmesan crisps, tajín cauliflower bites and also discover more vegetarian canapés recipes.

What is effortless?

Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 minutes or fewer of prep – they’re go-to ideas for entertaining special guests.

Ingredients

Nutrition

9 eggs
4 tbsp mayonnaise
2 tbsp full-fat greek yogurt
1 tsp dijon mustard
seaweed or nori flakes

sea salt flakes and urfa chilli flakes, to garnish
chives

finely chopped
spring onion

cut into thin curls
coriander leaves
toasted almonds

chopped
fish roe
radish

thinly sliced

Nutrition: per serving

kcal201
fat16.4g
saturates3.6g
carbs1.2g
sugars1.1g
fibre0.4g
protein11.9g
salt0.6g

Method

step 1

Bring a pan of water to a simmer, carefully lower in 9 room-temperature eggs and simmer for 10 mins, then transfer to a bowl of ice-cold water to quickly cool.
step 2

Peel the eggs, then halve them. Scoop the yolks out into a bowl. Mash with 4 tbsp of mayonnaise, 2 tbsp of full-fat greek yogurt, 1 tsp of dijon mustard and some seasoning until you have a smooth paste. Spoon into a piping bag fitted with a plain or fluted nozzle.
step 3

Tip some seaweed or nori flakes onto a small plate, sea salt flakes and urfa chilli flakes onto another, and finely chopped chives onto a third.
step 4

Press a third of the egg halves into each mixture, cut-side down, then pipe the yolk mixture into the holes to fill them.
step 5

Decorate the tops with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; or chives, fish roe and radish slices.

Discover more vegetarian canapés recipes

Authors

Lulu GrimesManaging editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue