Ingredients
Scale
- 6 large eggs
- 3 tablespoons plain Greek yogurt (full fat or 2% recommended)
- 2 tablespoons buffalo hot sauce (such as Frank’s RedHot)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 2 tablespoons blue cheese crumbles (plus extra for garnish)
- 1 tablespoon finely chopped celery
- 1 tablespoon fresh chives, minced
- Salt and black pepper to taste
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch. Bring the water to a full boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to a large bowl filled with ice and water. Let them chill for at least 10 minutes to stop the cooking process and ensure easy peeling.
- Gently crack the eggshells and peel them under cool running water. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl. Set the egg white halves aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the Greek yogurt, buffalo sauce, Dijon mustard, and garlic powder. Mix until the texture is smooth and creamy. Fold in the blue cheese crumbles and salt and pepper to taste.
- Spoon the yolk mixture into the empty egg white cavities using a small spoon, or for a more professional look, use a piping bag fitted with a large star tip. Once filled, sprinkle the finely chopped celery and fresh chives over the top. Add a tiny extra crumble of blue cheese or a small drop of hot sauce for extra flair. Serve immediately or cover and refrigerate until the party starts.
- Cook Time: 25 minutes