NUTRITION

SERVINGS

INGREDIENTS

6 large eggs

0 slices bacon

2 tbsp Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

0.13 tsp smoked paprika

PREPARATION

• 1

  Place the eggs in a single layer in a saucepan and cover with enough water to submerge them by one inch.

• 2

  Bring the water to a boil, then immediately remove from heat, cover with a lid, and let sit for 12 minutes.

• 3

  Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel and slice them in half lengthwise.

• 4

  While eggs are boiling, cook the bacon in a skillet over medium heat until it reaches a crunchy texture, then crumble into small bits.

• 5

  Carefully remove the egg yolks and place them in a small bowl, mashing them with a fork until smooth.

• 6

  Stir the Greek yogurt, Dijon mustard, sea salt, and black pepper into the yolks until the filling is creamy and well combined.

• 7

  Spoon or pipe the yolk mixture back into the egg white halves.

• 8

  Garnish each egg with crumbled bacon, fresh chives, and a light dusting of smoked paprika before serving.