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.
No. 08 / Spring 2019