Ingredients
Scale
- 6 large eggs
- 3 tablespoons plain Greek yogurt (full fat preferred)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 medium jalapeno, finely minced (remove seeds for less heat)
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
- Extra jalapeno slices for garnish
Instructions
- Place the eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring there is at least an inch of water above the eggs. Bring the water to a 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. Immediately transfer the eggs to a bowl filled with ice and water to stop the cooking process.
- Once the eggs are completely cold, gently crack the shells and peel them under cool running water. Pat the eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise. Carefully remove the yellow yolks and place them into a small mixing bowl, setting the white halves aside on a serving platter.
- Use a fork to mash the egg yolks until they become fine crumbs. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir vigorously until the mixture is smooth and creamy. Fold in the finely minced jalapenos and chopped chives. Taste the mixture and adjust the seasoning if necessary.
- Spoon the yolk mixture back into the centers of the egg white halves. For a more professional look, transfer the filling to a piping bag fitted with a large star tip and pipe the mixture into the whites. Sprinkle the tops with smoked paprika and place a thin slice of fresh jalapeno on each egg. Refrigerate until you are ready to serve.
- Cook Time: 25 minutes