Ingredients
Scale
- 12 large eggs (older eggs peel better)
- 6 slices of thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup plain Greek yogurt (full fat for best flavor)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives, finely chopped for garnish
Instructions
- Place your eggs in a single layer in a large saucepan and cover them 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 cold water. Let them chill for at least 10 minutes. This ice bath stops the cooking process and makes the shells slide right off.
- Gently crack and peel the cooled eggs. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the egg white halves aside on a platter. Use a fork or a potato masher to crumble the yolks into a fine powder. Add the Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Mix until the filling is silky smooth. Fold in half of the crumbled bacon bits, saving the rest for the topping.
- 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 hollow of each egg white. If you are making these ahead of time, stop here and store the eggs and garnishes separately. If serving immediately, top each egg with the remaining crispy bacon crumbles, a dusting of smoked paprika, and fresh chives. Serve chilled and watch them disappear!
- Cook Time: 32 minutes