Ingredients:

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp sweet relish
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Instructions:

  1. Place eggs in a single layer at the bottom of the saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat. Note: Don't crowd the pan or they won't cook evenly.
  2. As soon as the water reaches a full boil, remove the pan from the heat, cover with a lid, and let sit for exactly 12 minutes. until the yolks are fully set but still bright.
  3. Prepare an ice bath with ice and water. Use a slotted spoon to transfer the eggs immediately from the hot water into the ice bath. Let them chill for at least 10 minutes until the shells feel ice cold to the touch.
  4. Slice the chilled eggs lengthwise. Carefully remove the yolks and place them in a bowl. Note: Be gentle so you don't tear the whites.
  5. Mash the yolks through a sieve or with a fork until they look like fine sand.
  6. Stir in the mayonnaise, Greek yogurt, mustard, relish, vinegar, and spices. Whisk until the mixture is completely smooth and glossy.
  7. Pipe the filling into the egg whites using a piping bag or Ziploc bag with a snipped corner.
  8. Garnish with extra smoked paprika.