Ingredients
Scale
- 6 large eggs (preferably a week old for easier peeling)
- 1/4 cup plain Greek yogurt (full fat) or sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon smoked paprika (for garnish)
- Fresh chives, finely chopped (optional garnish)
- Optional: A dash of hot sauce for a kick
Instructions
- Place your eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring the water level is at least an inch above the eggs. Bring the water to a rolling boil over high heat. As soon as it reaches a boil, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. While they sit, prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes.
- After the 12 minutes are up, immediately transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 5 to 10 minutes. This “shock” stops the cooking process and prevents that unsightly green ring around the yolk. Gently crack the shells all over and peel them under the water or under a running cold tap. Pat the eggs dry with a paper towel. Slice each egg in half lengthwise using a sharp, clean knife.
- Carefully remove the yolks and place them into a small mixing bowl. Arrange the white halves on a serving platter or a storage container. Mash the yolks with a fork until they become a fine crumble. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Use a whisk or a hand mixer to whip the mixture until it is completely smooth and airy. Taste and adjust the seasoning if necessary.
- To get that viral, professional look, transfer the yolk mixture into a piping bag fitted with a star tip. If you don’t have one, a plastic sandwich bag with the corner snipped off works perfectly. Pipe the filling generously into the center of each egg white. If you are making these ahead of time, place them in an airtight container and refrigerate. Add the smoked paprika and fresh chives just before serving to keep the presentation crisp and vibrant.
- Cook Time: 27 minutes