Ingredients:

  • 6 Large Eggs
  • 1 tbsp White Vinegar
  • 1 tsp Salt
  • 2 tbsp Avocado Oil Mayonnaise
  • 2 tbsp Plain Non-fat Greek Yogurt
  • 1 tsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Garlic Powder
  • 1 pinch Salt to taste
  • 1 pinch Freshly Cracked Black Pepper to taste
  • 1 tsp Smoked Paprika for garnish
  • 1 tbsp fresh chives, minced

Instructions:

  1. Fill a large pot with 2 liters of water and bring it to a rolling boil.
  2. Add 1 tbsp white vinegar and 1 tsp salt to the bubbling water.
  3. Lower 6 large eggs into the water carefully using a slotted spoon. Note: Dropping them in too fast will cause the shells to crack against the bottom.
  4. Boil for 12 minutes exactly until the yolks are fully set and the whites are firm.
  5. Prepare a bowl with 500g of ice and 500ml of cold water while the eggs cook.
  6. Transfer eggs immediately to the ice bath for 15 minutes until they feel cold to the very center.
  7. Tap the eggs gently on the counter and peel them under cool, running water.
  8. Slice each egg in half lengthwise using a sharp, non serrated knife.
  9. Pop the yolks into a bowl and mash them with a fork until no large lumps remain.
  10. Fold in the mayo, yogurt, mustard, cider vinegar, and spices until the mixture is velvety and uniform.
  11. Pipe the filling into the egg white hollows and top with a dusting of smoked paprika and chives.