Ingredients
Scale
- 12 large eggs
- 1/3 cup plain Greek yogurt (full fat preferred for creaminess)
- 2 tablespoons Buffalo hot sauce (like Frank’s RedHot)
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled blue cheese (optional, for topping or mixing)
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh chives or green onions
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Place your eggs 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. While the eggs sit, prepare a large bowl with ice and water. After 12 minutes, immediately transfer the eggs to the ice bath for at least 10 minutes. This “shocking” process stops the cooking and makes the shells slide right off. Once cooled, peel the eggs under cool running water and pat them dry with a paper towel.
- Slice each peeled egg in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter or in a storage container if making ahead. Use a fork or a handheld mixer to mash the yolks until they are fine and crumbly. Add the Greek yogurt, Buffalo hot sauce, and Dijon mustard. Mix until the filling is completely smooth and creamy. Fold in half of the blue cheese crumbles if desired. Season with a pinch of salt and pepper, but be careful with the salt as the hot sauce and cheese are already salty.
- For a professional, viral-worthy look, transfer the yolk mixture into a piping bag or a ziptop bag with the corner snipped off. Pipe the filling generously into the center of each egg white. Garnish each egg with a sprinkle of smoked paprika, a few bits of finely diced celery for crunch, the remaining blue cheese crumbles, and a pinch of fresh chives. If you are making these ahead, store the whites and the filling separately in airtight containers in the fridge, then pipe and garnish just before your guests arrive to keep everything fresh and vibrant.
- Cook Time: 32 minutes