Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full fat for keto) or 1/2 ripe avocado
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 medium jalapeno, finely minced (remove seeds for less heat)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Smoked paprika for dusting
- Extra jalapeno slices and fresh cilantro for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover them with one inch of cold water. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to an ice bath for at least 5 minutes. This “no-fail” shock method ensures the shells slip right off, leaving you with perfectly smooth whites.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter or a storage container. Use a fork to mash the yolks into a fine crumble. Add the Greek yogurt (or avocado), Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until the texture is completely smooth and creamy. Stir in the finely minced jalapenos by hand to ensure even distribution throughout the filling.
- Transfer the yolk mixture into a piping bag or a plastic storage bag with the corner snipped off. Generously pipe the filling into the center of each egg white half. If you are making these ahead of time, stop here and store the eggs in an airtight container in the fridge. Just before serving, dust the eggs with smoked paprika and top each one with a fresh jalapeno slice and a small sprig of cilantro for a beautiful, viral-worthy presentation.
- Cook Time: 27 minutes