Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full fat recommended for creaminess)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Smoked paprika for garnish
- Fresh chives, finely chopped (optional)
Instructions
- Hard Boil the Eggs: Place your eggs in a single layer in a medium saucepan and cover them with at least an inch of cold water. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. This ensures the yolks are perfectly set without that unappealing green ring.
- The Ice Bath and Peeling: While the eggs sit, prepare a large bowl filled with cold water and ice cubes. Once the timer goes off, immediately transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 5 minutes. To peel, gently tap the egg on a hard surface to crack the shell all over, then peel under cool running water to help the shell slide off smoothly.
- Prepare the Filling: Slice each peeled egg in half lengthwise. Gently scoop out the yellow yolks and place them into a small mixing bowl. Arrange the empty egg white halves on a serving plate or a deviled egg tray. Use a fork to mash the yolks until they become fine crumbles. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir vigorously until the mixture is completely smooth and creamy.
- Fill and Garnish: Spoon the yolk mixture back into the center of each egg white half. For a more professional look, transfer the filling to a piping bag or a plastic zip-top bag with the corner snipped off and pipe the filling in a swirl. Sprinkle the tops with smoked paprika and garnish with fresh chives if desired. Serve immediately or refrigerate until party time.
- Cook Time: 25 minutes