Devilled Eggs 3 ways


  • 8 large eggs, at room temperature
  • 2 tablespoons white vinegar

For the filling:

  • 3 tablespoons mayonnaise
  • 2 tablespoons full-fat Greek-style yogurt
  • 1 teaspoon smooth Dijon mustard
  • ¼ teaspoon celery salt
  • Pinch of paprika

To serve (optional):

  • Chopped chives
  • Finely crumbled cooked bacon
  • Piquanté peppers, sliced
  • Smoked paprika


  1. Place the eggs in a pot of just simmering water with the vinegar and cook for 10 minutes. Turn off the heat and leave the eggs to rest in the hot water for 2 minutes. Drain and transfer the eggs to a bowl of ice-cold water and leave to cool. Once cool, peel the eggs and slice in half.
  2. Scoop the yolks gently out and place into a bowl with the mayonnaise, yogurt, mustard, celery salt and paprika. Mash together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
  3. Pipe the mixture into the hollowed-out eggs, or carefully spoon in using a small spoon. Sprinkle your preferred toppings onto the eggs, alternating between chives, bacon, piquanté peppers and paprika.

Arrange the deviled eggs onto a flat serving platter.