Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat for keto) or softened cream cheese
- 2 teaspoons Dijon mustard
- 2 medium jalapenos, finely minced (reserve some slices for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika for dusting
- Optional: 2 slices of crispy bacon, crumbled
- Optional: Fresh chives, chopped
Instructions
- Place your eggs in a large saucepan and cover them 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 12 minutes. Immediately transfer the eggs to an ice bath for 5-10 minutes. This stops the cooking process and ensures the shells slip right off. Gently crack the shells and peel them under cool running water.
- Slice the peeled eggs in half lengthwise. Carefully scoop the yolks into a medium mixing bowl and set the whites aside on a serving platter. Use a fork to mash the yolks into a fine crumble. Stir in the Greek yogurt (or cream cheese), Dijon mustard, minced jalapenos, garlic powder, salt, and pepper. Mix until the texture is completely smooth and creamy. For a truly viral, professional look, you can pulse this mixture in a small food processor.
- Spoon the yolk mixture back into the egg white cavities, or use a piping bag with a star tip for a decorative finish. Top each egg half with a thin slice of fresh jalapeno. Sprinkle the smoked paprika over the top for a pop of color and a hint of smokiness. If you are using bacon or chives, add them now. Chill the eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld together perfectly.
- Cook Time: 27 minutes