Tzatziki Devilled Eggs

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Devilled eggs are an old-fashioned crowd pleaser. We’ve spiced them up with our spicy tzatziki dip. Eggs closer to their expiry date are easier to peel than eggs with a far-off expiry date.

Tags: Intermediate, 10 mins, Appetizer & Hors d'Oeuvres, Eggs, Summer Insider's Report 2011, Summer Insider's Report 2012, Holiday Insider's Report 2012
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 5  minutes
Total: 15 *  minutes
*Rest time: 18 minutes

Additional Information


12 large eggs, at room temperature
1/3 cup (75 mL) PC Spicy Tzatziki Yogurt Dip
1/4 cup (50 mL) PC Mayonnaise - Made with Whole Eggs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper


  1. Place eggs in saucepan. Add cold water to cover by 1 inch (2.5 cm). Bring to a boil; immediately remove from heat, cover and let stand for 18 minutes.
  2. Drain eggs. Plunge into cold water until cool enough to handle. Drain. Peel shells off eggs. Slice eggs in half lengthwise. Using small spoon, scoop yolks into bowl.
  3. Using fork, mash yolks. Add dip, mayonnaise, salt and pepper; mash until smooth. Spoon into egg white halves. Chill until ready to serve. Garnish with chopped chives, if desired.

Chef's Tips

For a fancier presentation, spoon yolk mixture into piping bag fitted with star tip; pipe into egg white halves.

Nutritional Information

Makes 8 servings Per 3 piece serving:
180 calories
fat 15 g
sodium 240 mg
carbohydrate 1 g
fibre 0 g
protein 10 g