Deviled Eggs

4-6

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.

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

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.

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