Greek yogurt, Dijon, vinegar, and ranch-style herbs turn 12 hard-boiled eggs into a tray of creamy deviled eggs. Starting with cold eggs and transferring them directly to an ice bath makes the timing clear and stops the cooking quickly.
Ingredients
- 12 large cold eggs, directly from the refrigerator
- 1/4 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley or 1 tablespoon fresh minced parsley
- 1/2 teaspoon dried dill or 2 teaspoons fresh minced dill
- 1/2 teaspoon dried chives or 2 teaspoons fresh minced chives
- Sea salt and ground pepper, to taste, about 1/4 teaspoon each
- Optional garnish: chopped chives, parsley, dill, or red pepper flakes
- 2 cups ice cubes, for the ice bath
Instructions
- Bring a large stockpot of water to a boil over high heat. Meanwhile, place the ice in a deep bowl and fill it halfway with cold water.
- Use a spoon to lower the cold eggs carefully into the boiling water. Boil for exactly 10 minutes.
- Transfer the eggs with a slotted spoon to the ice bath. Cool completely for 5 minutes, then peel.
- Cut the eggs in half lengthwise. Remove the yolks and place them in a food processor or mixing bowl.
- Add the yogurt, Dijon, vinegar, garlic powder, onion powder, parsley, dill, chives, salt, and pepper. Process or beat until very smooth.
- Pipe the filling into the egg-white halves and garnish as desired.
Serve immediately or lightly cover and refrigerate until serving. They are best enjoyed within two hours of preparation.
