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Spicy Greek Yogurt Deviled Eggs

Ingredients

Scale
  • 6 eggs
  • 34 tablespoons Greek yogurt (depending on your desired consistency)
  • 1/2 tablespoon Dijon mustard
  • 1/41/2 teaspoon Sriracha
  • 1/4 teaspoon celery salt
  • Paprika to sprinkle over top of the finished eggs

Instructions

  1. Place your eggs in a medium pot and cover them with luke-warm water
  2. Bring the water to a rolling boil, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes
  3. 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
  4. Peel each egg and slice them in half long ways
  5. Scoop out the egg yolks and add them to a small bowl
  6. Set the empty egg whites aside
  7. Using a spoon or fork, mash the egg yolks until they are crumb-like
  8. Add your Greek yogurt, Dijon mustard, and celery salt
  9. Stir/mash together until everything is creamy and smooth
  10. Add your Sriracha, starting with 1/4 teaspoon and adding more to taste
  11. Spoon the filling into a zip lock bag, and cut a hole in the corner
  12. Pipe the filling into each empty egg white half
  13. Lightly sprinkle paprika over the eggs once they are filled