Ingredients
Scale
- 6 large eggs (preferably a week old for easier peeling)
- 1/4 cup plain Greek yogurt (full fat for best keto results)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Smoked paprika for dusting
- Fresh chives, finely chopped for garnish
Instructions
- Place your eggs in a single layer in a medium saucepan and cover 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 10 to 12 minutes. While they sit, prepare an ice bath in a large bowl. Transfer the eggs to the ice bath for 5 minutes to stop the cooking process. Gently crack the shells and peel them under cold running water for a smooth finish.
- Slice the peeled eggs in half lengthwise. Gently remove the yolks and place them into a small mixing bowl. Arrange the empty egg whites on a serving platter or a deviled egg tray. Mash the yolks with a fork until they become fine crumbles. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir vigorously or use a hand mixer until the filling is completely smooth and creamy.
- Transfer the yolk mixture into a piping bag fitted with a star tip, or simply use a plastic storage bag with the corner snipped off. Pipe the filling generously into the center of each egg white. For the final touch, sprinkle a light dusting of smoked paprika over the top and garnish with a few sprinks of fresh chives. Serve immediately or chill in the refrigerator until your guests arrive.
- Cook Time: 25 minutes