Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat recommended for creaminess)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 4 slices of thick-cut bacon, cooked until crispy and crumbled
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Place your eggs in a single layer in a large saucepan and cover with water by at least an inch. Bring the water to a rolling boil, then remove from heat, cover, and let them sit for 12 minutes. While the eggs cook, fry your bacon in a skillet until it is very crispy. Drain the bacon on paper towels and crumble it into small bits. Once the eggs are done, immediately transfer them to an ice bath for 10 minutes. This stops the cooking process and makes them much easier to peel. Peel the eggs carefully and slice them in half lengthwise.
- Gently remove the cooked yolks from the egg whites and place them into a medium mixing bowl. Set the egg white halves aside on a serving platter. Use a fork to mash the yolks until they become fine and crumbly. Add the Greek yogurt, Dijon mustard, and apple cider vinegar to the yolks. Stir vigorously until the mixture is smooth and creamy. Season the filling with salt, pepper, and a pinch of smoked paprika. For an extra boost of flavor, you can fold in half of your crumbled bacon bits directly into the yolk mixture.
- Using a spoon or a piping bag fitted with a star tip, fill each egg white cavity with the yolk mixture. If you want a professional look, the piping bag helps create a beautiful swirl. Once filled, sprinkle the remaining crispy bacon bits over the top of each egg. Finish the dish with a dusting of smoked paprika and a generous sprinkle of fresh chives. Serve immediately, or cover loosely and refrigerate until your guests arrive.
- Cook Time: 27 minutes