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 smoked paprika.
INGREDIENTS
4 large eggs
0.5 cup Greek yogurt
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tbsp fresh chives
PREPARATION
Place the eggs in a single layer in a saucepan and cover with at least one inch of cold water.
Bring the water to a rolling boil, then immediately remove from heat, cover with a lid, and let sit for 12 minutes.
Transfer the eggs to an ice water bath for 5 minutes to stop the cooking process and make them easier to peel.
Gently peel the eggs, slice them in half lengthwise, and carefully remove the yolks into a small mixing bowl.
Mash the yolks with a fork until fine and crumbly, then stir in the Greek yogurt, Dijon mustard, sea salt, and black pepper until smooth.
Spoon the yolk mixture into the egg white cavities or use a piping bag for a more polished look.
Garnish the finished eggs with a sprinkle of smoked paprika and finely chopped fresh chives before serving.