The Best Deviled Eggs!
Creamy, lemony deviled eggs with Dijon, garlic, paprika, and chives are a bright, easy bite for snacks, brunch, or a party plate.
Ingredients
- Salt
- Garlic
- Eggs
- Lemon juice
- Water
- Egg
- Pepper
- Garlic powder
- Lemon
- Egg yolks
- Paprika
- Egg yolk
- Egg whites
- Juice
- Half
- Egg white
- Mayo
Directions
Cut the hard-boiled eggs lengthwise down the middle, and move the yolks into a small bowl. Break up the yolks with a fork until they are very finely mashed, with no large pieces left. Add the Greek yogurt (or mayo), then the lemon juice, Dijon, and garlic powder, and season with salt and pepper, using a generous pinch. Stir until the filling is fully blended. Taste it, then add more salt and pepper if it needs a little help. If the filling seems too stiff, loosen it with additional Greek yogurt or the tiniest splash of water. Spoon the yolk mixture into the egg whites, or use a small cookie scoop or piping bag if you prefer. Add a pinch of paprika and chives to each deviled egg, and serve right away.