Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat preferred for Keto) or sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (for garnish)
- 2 tablespoons fresh chives, finely chopped (optional 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 full 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 gentle cooking method prevents the rubbery texture and green sulfur ring often found in overcooked eggs.
- While the eggs sit, prepare a large bowl filled with ice and cold water. Once the 12 minutes are up, immediately transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 10 minutes. This “shocks” the eggs, making the membrane pull away from the shell. To peel, gently crack the shell all over and start peeling from the wider end. Rinse the peeled eggs under cold water to remove any stray shell fragments.
- Slice each egg in half lengthwise. Carefully pop the yolks out into a medium mixing bowl and place the empty whites on a serving platter or storage container. Mash the yolks with a fork until they become fine crumbles. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Use a whisk or a hand mixer to blend until the mixture is silky smooth and aerated.
- If you are making these ahead, transfer the yolk mixture into a zip-top bag and store the egg whites in an airtight container in the fridge. When ready to serve, snip the corner of the bag and pipe the filling into the whites. If serving immediately, pipe the mixture and dust with smoked paprika and fresh chives. The presentation looks professional, and the flavor is unbeatable.
- Cook Time: 27 minutes