Deviled Eggs w/ Greek Yogurt & Chives
These Deviled Eggs consist of a dozen hard boiled eggs, Greek yogurt, Dijon mustard, white vinegar, and green onion, with a dash of salt, pepper, and smoked paprika.
Equipment
- Large Pot w/ a Lid
- Stovetop
- Large Bowl
- Small Bowl
- Ice Cubes
Ingredients
- 12 eggs (1 dozen)
- bowl ice water
- 1/2 c. Greek yogurt
- 2 tsp. Dijon mustard
- 2 tsp. white vinegar (plus a dash for the water)
- dash salt
- dash pepper
- 1 green onion diced
- dash smoked paprika
Instructions
Cook
- Place eggs in a large pot and cover with 1 inch of cold water. Add in a splash of white vinegar.It can be helpful to add in a few extra eggs, just in case the shell doesn't come off cleanly on a few of them. It's also important to remember that the eggs get cut in half, so you need half as many eggs as your egg tray calls for, if you're using a specifically designed deviled egg tray.
- Bring, uncovered, to a boil.
- Once the pot has reached a rolling boil, remove from heat and add the lid.
- Let soak, covered, for 8 minutes.
Clean
- Meanwhile, fill a large bowl with ice water and another splash of vinegar.
- Once the eggs have cooked, immediately rinse in cold water and add to the ice water.I'll also crack the eggs slightly so that the ice bath/vinegar water permeates the shell.
- Carefully remove the shell from the eggs.There are many methods of doing this. I find that it helps to crack the shell all the way around, peel off small bits of the shell at one end, and then pull the membrane off of the egg all the way around. Although whatever method works best for you! It's helpful that the egg is served upside-down. So, if it doesn't come off cleanly, it's not that noticeable!
Assemble
- Once all of the shells are removed, rinse off the eggs and cut in half.
- Remove the egg yolks and place in another, smaller bowl.
- Add Greek yogurt, mustard, vinegar, salt, and pepper to the egg yolks and mix together until creamy.
- Dollop the egg mixture back into the egg whites.You can make this fancy and use a piping bag. Although I just plop mine in with a spoon.
- Sprinkle with paprika and chives.
- Serve chilled.
Tips, Tricks, & Notes
- You can use any type of vinegar that you want. I sometimes use apple cider vinegar or rice vinegar for a more interesting flavor profile. Although you will absolutely taste the difference, if you're looking for something a little bit more classic.
- I like to use Greek yogurt, instead of mayonnaise. You can use mayonnaise, though, if you prefer.
- Smoked paprika is also optional. Most recipes are going to call for just regular paprika. Although I apparently don't keep regular paprika in the house! So, it was smoked paprika, smoked paprika, or cayenne.