Greek-Style Deviled Eggs

Ingredients

• Hard-boiled eggs 2 large
• Greek yogurt 2 tbsp
• Dijon mustard 1 tsp
• Paprika 1/4 tsp

Method

1. Boil the eggs. Place the 2 large eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10 minutes to cook through.
   Tip: Use older eggs for easier peeling.
2. Cool and peel eggs. After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. This stops cooking and makes peeling easier. Gently tap each egg on a hard surface and peel off the shell carefully, rinsing under water to remove small shell pieces.
   Tip: Peel eggs under running water to help remove shells smoothly.
3. Prepare the filling. Slice each egg in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork until crumbly. Add 2 tablespoons of Greek yogurt and 1 teaspoon of Dijon mustard to the yolks. Mix well until smooth and creamy.
   Tip: If the mixture is too thick, add a tiny bit more yogurt to reach a creamy consistency.
4. Fill the egg whites. Spoon or pipe the yolk mixture back into the hollowed egg whites evenly. Arrange the filled eggs on a serving plate.
   Tip: Use a plastic bag with a corner cut off as a piping bag for a neat presentation.
5. Garnish with paprika. Sprinkle 1/4 teaspoon of paprika evenly over the filled eggs for color and a mild smoky flavor.
   Tip: Use smoked paprika for a deeper flavor if desired.

Pro tips

• Boil eggs with a pinch of salt or vinegar to help prevent cracking.
• Make the filling a day ahead and refrigerate for flavors to meld.