Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat for Keto)
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 medium jalapenos (one minced, one sliced into rounds for garnish)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Crispy bacon bits or fresh chives for topping
Instructions
- 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 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 an ice bath for 10 minutes. Crack the shells gently and peel them under cold running water for the smoothest results.
- Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they become fine crumbles. Stir in the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, and the finely minced jalapeno. Mix until the filling is completely smooth and creamy. Season with salt and pepper to taste.
- Spoon the yolk mixture into the egg white cavities or use a piping bag with a star tip for a professional look. Top each egg half with a thin slice of fresh jalapeno and a sprinkle of smoked paprika. If desired, add bacon bits or chives for extra texture. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 32 minutes