Description
A fresh, citrusy take on deviled eggs featuring Greek yogurt, jalapeño, lime, and southwestern spices for a vibrant party favourite.
Ingredients
Scale
- 10 large eggs
- 1 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 lime (zest and juice)
- 1 small jalapeño (seeded and finely minced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 teaspoon smoked paprika (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring to a rolling boil, then reduce heat and simmer for 10 minutes.
- Ice bath: immediately transfer the eggs to ice water and let sit for 5 minutes.
- Peel the eggs and slice them in half lengthwise; scoop out yolks.
- Mash yolks with Greek yogurt, Dijon mustard, lime zest, lime juice, jalapeño, garlic powder, cumin, salt, and pepper.
- Fill the egg whites with the mixture and sprinkle smoked paprika on top.