Try these dressed eggs, then check out our chopped egg salad on salt and vinegar crisps, tajín cauliflower bites and 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.


  • 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


  • 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.


Lulu GrimesManaging editor

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