Spicy Greek Yogurt Deviled Eggs
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 Deviled Eggs 1x
- 6 eggs
- 3–4 tablespoons Greek yogurt (depending on your desired consistency)
- 1/2 tablespoon Dijon mustard
- 1/4 – 1/2 teaspoon Sriracha
- 1/4 teaspoon celery salt
- Paprika to sprinkle over top of the finished eggs
- Place your eggs in a medium pot and cover them with luke-warm water
- Bring the water to a rolling boil, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes
- When the 12 minutes are up, remove the lid from the pot and fill it with cold water, adding several ice cubes so the eggs can cool
- Peel each egg and slice them in half long ways
- Scoop out the egg yolks and add them to a small bowl
- Set the empty egg whites aside
- Using a spoon or fork, mash the egg yolks until they are crumb-like
- Add your Greek yogurt, Dijon mustard, and celery salt
- Stir/mash together until everything is creamy and smooth
- Add your Sriracha, starting with 1/4 teaspoon and adding more to taste
- Spoon the filling into a zip lock bag, and cut a hole in the corner
- Pipe the filling into each empty egg white half
- Lightly sprinkle paprika over the eggs once they are filled