Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full fat for keto)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (for garnish)
- Fresh chives, finely chopped (optional garnish)
Instructions
- Place the eggs in a single layer in a saucepan and cover them with an inch of cold water. 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. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and ensure easy peeling.
- Gently peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them into a small mixing bowl. Use a fork to mash the yolks until they become fine crumbs. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy. Taste and adjust the seasoning if necessary.
- Spoon the yolk mixture into a piping bag or a plastic storage bag with the corner snipped off. Carefully pipe the filling back into the hollowed egg white halves, mounding it slightly at the top. Dust each egg with a sprinkle of smoked paprika and top with fresh chives for a pop of color. Arrange them on a platter and serve immediately, or chill them in the refrigerator until your guests arrive.
- Cook Time: 25 minutes