Creamy Deviled Eggs with Greek Yogurt + Easy Peel Hack!

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Arrange the eggs in one layer in a medium saucepan, cover with at least 1 inch of cold water and bring to a hard rolling boil on high heat.
2. Once the water is boiling hard, turn off the heat, cover the pan and leave the eggs for exactly 10 minutes.
3. Drain the eggs and run them under cold water until fully cooled.
4. Peel the eggs and cut each one in half from top to bottom.
5. Scoop the yolks into a small food processor, add the Greek yogurt, Dijon mustard, garlic powder and a big pinch of kosher salt, and pulse several times until fluffy and well combined.
6. Pipe or spoon the filling into the egg white halves.
7. Sprinkle with paprika, then garnish with chives and capers if using. Serve straight away, or refrigerate in an airtight container for up to 2 days.

Summarized from The Mediterranean Dish's video. Watch it for the details.