Deviled Eggs

Ingredients

• 6hard-boiled eggs
• 60 ml (¼ cup)Kewpie mayonnaise (or regular mayonnaise)
• 15 ml (1 tbsp)Greek yoghurt (or sour cream)
• 10 ml (2 tsp)milk (or cream)
• 2.5 ml (½ tsp)Dijon mustard
• 7.5 ml (½ tbsp), optionalwhite miso
• to tastesalt

Instructions

1. 1

   Halve the eggs

   Slice the hard-boiled eggs in half.

2. 2

   Blend the filling

   Gently scoop the yolks into a food processor. Add the Kewpie mayonnaise, yoghurt, milk or cream, Dijon mustard and white miso, if using, then blend until smooth. Taste and add salt if needed.

3. 3

   Fill the whites

   Use two spoons or a small cookie scoop to divide the filling among the egg-white halves. Serve and enjoy.

What are deviled eggs?

Deviled eggs are a familiar American appetiser made by filling halved hard-boiled egg whites with seasoned yolks. The name is commonly used for boldly flavoured dishes, and this version keeps the filling creamy and savoury.

Kewpie mayonnaise, Greek yoghurt, Dijon mustard and optional white miso make a smooth filling with a tangy, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 3g protein, 0g carbs, 6g fat.

The eggs provide most of the protein, while the mayonnaise contributes much of the fat. The small amount of carbohydrate comes mainly from the yoghurt and other filling ingredients; serve with crunchy vegetables or salad for a more balanced plate.

Choosing the creamy ingredients

Mayonnaise: Kewpie gives the filling a rich, rounded taste; regular mayonnaise works as the listed substitute.

Yoghurt and milk: Greek yoghurt adds tang, while a little milk loosens the yolk mixture. Sour cream can replace the yoghurt, and cream can replace the milk.

Getting a smooth filling

Yolks first: Scoop them out gently so the whites stay intact and make tidy little cups.

Blend well: A food processor makes the mixture smooth and easy to portion. Stop to scrape down the sides if needed, then taste before adding salt.

Filling the egg whites

Two spoons: Use one to lift a little filling and the other to ease it into each half.

Small scoop: A small cookie scoop helps divide the filling evenly. Work gently to avoid breaking the whites.

Serving and timing

The listed total time is 27 minutes, and the method starts with eggs that are already hard-boiled. Allow extra time if you still need to cook and cool the eggs.

Serve the filled eggs chilled or cool, alongside crisp vegetables, a green salad or other appetisers.

Recipe notes & tips

• Use fully cooled hard-boiled eggs so the filling is easier to handle.
• Scoop the yolks out carefully to keep the egg-white halves neat.
• Blend the filling until smooth before checking its seasoning.
• Add salt only after tasting, as the miso and mayonnaise already bring savoury flavour.
• Use a small scoop or two spoons to portion the filling evenly.

Variations

• Regular mayonnaise: Use it in place of Kewpie for the stated alternative.
• Sour cream: Swap it for the Greek yoghurt for a slightly different tang.
• Creamier filling: Choose cream instead of milk as listed.
• Miso-free: Leave out the optional white miso for a simpler filling.
• Mustard edge: Adjust the Dijon slightly to suit your preferred level of tang.

Common mistakes to avoid

• Roughly removing yolks: Scoop gently so the whites remain intact.
• Lumpy filling: Blend the yolk mixture thoroughly until smooth.
• Over-loosening the mixture: Measure the milk or cream and add only the stated amount.
• Skipping the taste check: Taste before filling, then add salt only if needed.
• Uneven portions: Use a small scoop or divide the filling carefully with two spoons.

How to store

Refrigerate the filled eggs in a covered container and eat within 2 days. Keep them chilled until serving, and avoid leaving them at room temperature for an extended period.

Frequently asked questions