This recipe comes to us from writer and media strategist Candace Pilk Karu and interior designer and real estate developer Tyler Karu. The addition of plain Greek yogurt gives these eggs a creamy tang. Get creative with toppings for your deviled eggs. I love to top mine with caviar, jalapeño rings, micro greens or bacon. I also love changing up my deviled eggs by adding Sriracha, cheddar cheese or avocado to the egg yolks. Pro tip: if you’re having last-minute guests and are pressed for time, you can buy hard-boiled eggs at most grocery stores. I won’t tell if you won’t.
Makes
12 piecesIngredients
- 6 large eggs hard-boiled
- 1 teaspoon Dijon mustard
- 2 tablespoons plain Greek yogurt
- ¼ cup mayonnaise
- Salt and pepper to taste
- Caviar bacon, jalapeño rings, micro greens or paprika, for garnish
Instructions
- Halve eggs lengthwise and scoop out yolks. In a small bowl, mash yolks with a fork. Add mustard, mayonnaise and Greek yogurt and mix until well combined. (If I have time, I whip this mixture with a hand mixer to make it extra smooth.)
- Divide the egg-yolk mixture evenly to fill the eggs. Garnish and serve cold.
