Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat recommended for creaminess)
- 2 teaspoons Dijon mustard
- 1 tablespoon Everything Bagel seasoning (plus extra for garnish)
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon smoked paprika (optional garnish)
- 1/4 teaspoon salt (adjust based on the saltiness of your seasoning blend)
- 1/4 teaspoon black pepper
Instructions
- Step 1: Hard Boil the Eggs
Place your eggs in a single layer in a large saucepan and cover with cold water by at least an inch. 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. Immediately transfer the eggs to a large bowl filled with ice and water. Let them chill for at least 10 minutes; this cold shock makes them much easier to peel. - Step 2: Prepare the Creamy Filling
Carefully peel the cooled eggs and slice them in half lengthwise. Gently pop the yolks out into a medium mixing bowl. Set the whites aside on a serving platter. Use a fork to mash the yolks until they become fine crumbles. Add the Greek yogurt, Dijon mustard, salt, and pepper. Stir vigorously until the mixture is completely smooth and creamy. Fold in half of the Everything Bagel seasoning and the chopped chives. - Step 3: Pipe and Garnish
Transfer the yolk mixture into a piping bag fitted with a large star tip or a simple plastic storage bag with the corner snipped off. Pipe the filling generously into the center of each egg white half. Sprinkle the remaining Everything Bagel seasoning over the top of each egg. For a pop of color, add a tiny pinch of smoked paprika and a few extra chives. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 27 minutes