Deviled Eggs with Greek Yogurt

• 150 g raw (3 large eggs) Large eggs
• 700 g, for boiling Water (about 3 cups, for boiling)
• 25 g Plain Greek yogurt (1¾ tbsp)
• 5 g Yellow mustard (1 tsp)
• 3 g Apple cider vinegar (⅔ tsp)
• 0.5 g Paprika (¼ tsp)
• 3 g raw Chives (0.1 oz raw)

You'll need: Small pot, Slotted spoon, Bowl, Fork, Small spoon, Knife.

Method

1. Hard-boil the eggs

   Lower the eggs into the pot with enough boiling water to cover them. Turn the heat down to a gentle boil and cook for 11 minutes. Lift them out and run cold water over them for 2 minutes.

   Cold water stops the cooking and keeps the yolks yellow instead of gray-green.

2. Peel and halve

   Tap each egg all over on the counter and peel it under a little running water. Cut the eggs in half lengthways and pop the yolks into a bowl.

   Start peeling from the wide end. There's an air pocket there that makes it easier.

3. Mash the filling

   Mash the yolks with a fork until fine. Stir in the yogurt, mustard and vinegar until smooth, then spoon the filling back into the egg whites.

   Mash the yolks very fine first. Lumps don't smooth out later.

4. Dust and garnish

   Dust the tops with the paprika and snip the chives over them. Serve straight away or chill.

   Add the garnish just before serving, so the paprika doesn't bleed into the filling.

Swaps

• Plain Greek yogurt → Light mayonnaiseRicher and dairy-free, but it adds egg.
• Yellow mustard → Dijon mustardA sharper, more grown-up flavor.