Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat) or softened cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh chives, finely chopped for garnish
- Optional: Sliced jalapeños for a spicy kick
Instructions
- Step 1: Hard-Boil and Peel the Eggs
Place your eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring the water to a full rolling boil, then remove from heat, cover with a lid, and let them sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Once cooled, gently crack the shells and peel them under cool running water. Pat the eggs dry with a paper towel. - Step 2: Create the Creamy No-Mayo Filling
Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the Greek yogurt (or cream cheese), Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika. Stir vigorously until the mixture is smooth and velvety. Fold in half of the crumbled bacon bits. Season with salt and pepper to your preference. - Step 3: Assemble and Garnish
Spoon the yolk mixture back into the egg white cavities. For a more professional look, you can use a piping bag fitted with a large star tip. Top each egg generously with the remaining crispy bacon crumbles and a sprinkle of fresh chives. Dust with a tiny bit more smoked paprika for color. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 25 minutes