Ranch Deviled Eggs

Ingredients:

• 12 large cold eggs (directly from the fridge)
• ¼ cup plain Greek yogurt
• 2 Tbsps Dijon mustard
• 1 Tbsp white wine vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley or 1 tbsp fresh and minced parsley
• 1/2 tsp dried dill or 2 tsp fresh and minced
• 1/2 tsp dried chives or 2 tsp fresh and minced chives
• sea salt and ground pepper, to taste, about 1/4 teaspoon each

garnish ideas:

• fresh chopped chives
• fresh chopped parsley
• fresh chopped dill
• red pepper flakes

Instructions:

1. Fill a large stockpot with water and bring it to a boil over high heat.
2. Add 2 cups of ice cubes to a deep bowl and fill it halfway with cold water.
3. Keep it near your boiling stockpot to make the transfer smoother. Use a spoon to carefully add the eggs to the boiling water.
4. Boil your eggs for exactly 10 minutes for hard-boiled eggs.
5. Once the eggs are done, use a slotted spoon to remove them from the boiling water and gently place them into the ice bath. Allow to completely cool, for 5 minutes in the ice bath. As soon as the eggs are chilled, peel them.
6. Using a sharp knife, cut the eggs in half lengthwise and gently remove all of the yolks; Place the yolks in a food processor or large bowl if using a hand mixer.
7. Add to the yolks all the remaining ingredients: Using your food processor or hand mixer beat the mixture until very smooth. Taste and season with sea salt and pepper as desired.
8. Transfer this mixture to a piping bag fitted with a tip then pipe your filling into the egg halves as shown.
9. Garnish the deviled eggs with a few fresh chives, if desired.
10. Serve immediately, or lightly cover and store in the fridge until ready to serve. Best within 2 hours of preparing.
11. Enjoy!