Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full-fat or 2% recommended)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Smoked paprika (for garnish)
- Fresh chives, finely chopped (for garnish)
Instructions
- Place your eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring the water level is at least an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. While the eggs sit, prepare an ice bath by filling a large bowl with cold water and ice cubes.
- Use a slotted spoon to transfer the eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes; this prevents the green ring from forming around the yolk and makes peeling easier. Once cool, gently crack the shells and peel the eggs under cool running water. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise and carefully scoop the yolks into a small mixing bowl. Set the white halves aside on a serving platter.
- Mash the egg yolks with a fork until they are fine and crumbly. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy. For a professional look, transfer the filling into a piping bag fitted with a star tip. Pipe the yolk mixture into the center of each egg white half. Dust lightly with smoked paprika and sprinkle with fresh chives. Serve immediately or refrigerate until party time.
- Cook Time: 25 minutes