Ingredients
• 6 large eggs, hard-boiled & peeled
• 2 tbsp plain Greek yogurt (or mayo for classic richness)
• 1 tsp Dijon mustard
• ½ tsp apple cider vinegar or lemon juice
• ¼ tsp garlic powder
• Pinch of salt & black pepper
• Optional add-ins:
– Spicy: ⅛ tsp cayenne or hot sauce
– Smoky: ¼ tsp smoked paprika (plus extra for garnish)
– Herby: 1 tsp finely chopped chives or dill
Instructions
- Slice eggs in half lengthwise. Pop yolks into a bowl; arrange whites on a serving plate.
- Mash yolks with a fork until fine. Add yogurt, mustard, vinegar, garlic powder, salt, and pepper. Mix until ultra-smooth and creamy (use a hand mixer for fluffiest texture). Stir in any optional add-ins.
- Spoon or pipe filling into egg white halves (a small zip-top bag with corner snipped works great!).
- Garnish with a light dusting of paprika, chives, or microgreens.
- Chill 30+ minutes before serving for best flavor meld. Keeps 3 days refrigerated.
PREP TIME & NUTRITION (per 2 halves, serves 6):
Prep Time: 15 min | Cook Time: 10 min (boiling) + 12 min (cooling) | Total Time: 37 min | Servings: 6 (12 halves) | Calories: 70 | Net Carbs: 0.5g | Fats: 5g | Protein: 6g