Ingredients
Scale
- 12 large eggs
- 1/3 cup plain Greek yogurt (full fat preferred)
- 2 tablespoons buffalo hot sauce (plus extra for drizzling)
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled blue cheese
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Smoked paprika for garnish
Instructions
- Step 1: Hard Boiling the Eggs: Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch. 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 12 minutes. Immediately transfer the eggs to a large bowl filled with ice and water. Let them chill for at least 10 minutes; this stops the cooking process and makes them much easier to peel.
- Step 2: Preparing the Filling: 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. Pop the yolks out into a medium mixing bowl and set the whites aside on a serving platter. Mash the yolks with a fork until they become a fine crumble. Add the Greek yogurt, buffalo sauce, Dijon mustard, and garlic powder. Stir vigorously until the mixture is creamy and smooth. For an even silkier texture, you can use a hand mixer or a food processor.
- Step 3: Stuffing and Garnishing: Fold half of the blue cheese crumbles and half of the diced celery into the yolk mixture. Spoon the filling into the cavities of the egg whites, or use a piping bag with a large star tip for a more professional look. Sprinkle the remaining blue cheese and celery on top of each egg. Finish with a light dusting of smoked paprika, a sprinkle of fresh chives, and an extra tiny drop of buffalo sauce for color. Serve immediately or refrigerate until the party starts.
- Cook Time: 27 minutes