YOUR SOLIN GENERATED RECIPE
Classic Deviled Eggs with Paprika
Hard-boiled eggs filled with a creamy, protein-packed Greek yogurt and Dijon center, finished with a vibrant dusting of smoky paprika.
INGREDIENTS
7 large eggs
2 tbsp non-fat Greek yogurt
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tsp fresh chives
PREPARATION
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.
Prepare an ice bath while the eggs sit; once the timer is up, transfer the eggs to the ice water for 5-10 minutes.
Gently crack and peel the eggs under cool running water, then pat dry with a paper towel.
Slice each egg in half lengthwise and carefully remove the yolks into a small mixing bowl.
Mash the yolks with a fork until fine, then stir in the Greek yogurt, Dijon mustard, sea salt, and black pepper until the mixture is velvety and smooth.
Use a spoon or a piping bag to fill each egg white cavity with the yolk mixture.
Sprinkle the tops with smoked paprika and garnish with finely chopped chives for a fresh finish.