Ingredients
Scale
- 12 large eggs (preferably a week old for easier peeling)
- 1/2 cup plain Greek yogurt (full fat recommended)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Smoked paprika for garnish
- Fresh chives, finely chopped for garnish
- Optional: Hot sauce or jalapeño slices for a kick
Instructions
- Step 1: Boiling the Eggs. Place your eggs in a single layer in a large saucepan and cover them with at least one inch of cold water. 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 12 minutes. This method ensures perfectly set yolks without that unsightly green ring.
- Step 2: The Ice Bath and Peeling. While the eggs sit, prepare a large bowl filled with ice and cold water. Once the 12 minutes are up, immediately transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 5 to 10 minutes. Gently crack the shells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
- Step 3: Creating the Creamy Filling. Slice each egg in half lengthwise. Gently 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, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir vigorously until the mixture is completely smooth and creamy.
- Step 4: Piping and Garnishing. For a professional look, spoon the yolk mixture into a piping bag or a plastic storage bag with the corner snipped off. Pipe the filling generously into the center of each egg white half. Dust the tops with a sprinkle of smoked paprika and top with fresh chopped chives. Serve immediately or refrigerate until party time.
- Cook Time: 27 minutes