½ cup plain Greek yogurt
2 teaspoons Dijon mustard
½ teaspoon smoked paprika
Optional: Red caviar, snipped chives, minced red bell pepper or roasted peppers for garnish
- Place the eggs in a saucepan large enough to hold them in a single layer. Add tap water to cover by 1 inch, and cook over medium-high heat, uncovered, until the water is almost boiling. When one or two bubbles come to the surface, remove the pan from the heat and cover. (Don’t boil the eggs!) Let medium eggs sit in the hot water for 10 minutes, large eggs for 11 minutes, and extra-large eggs for 12 to 15 minutes. Then drain oﬀ the hot water, cover the eggs with cold water and ice cubes, crack each shell at the large end, and let sit in the cold water until completely cool.
- Peel the eggs and carefully cut them in halves. Scoop the yolks into a medium bowl. Add the remaining ingredients and mash together with a fork until the ﬁlling is smooth. Spoon or pipe the ﬁlling into the whites. Garnish as you wish with caviar, chives, red pepper, and/or additional smoked paprika. Chill until serving time. Refrigerate any leftovers within 30 minutes or return them to your picnic cooler.
An Oldways recipe, for the Egg Nutrition Center