Leigh Beisch
Yield
serves 16 (serving size: 1 egg half)

How to Make It

Step 1

Slice eggs in half lengthwise; remove yolks and reserve 4 whole yolks for another use.

Step 2

Combine yogurt and next 6 ingredients (through hot pepper sauce) in a medium bowl; mash with a fork. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg-white half. Cover and chill 1 hour. Garnish with green onions, if desired.

Step 3

Note: To perfectly center the yolks before hard-boiling the eggs, wrap a rubber band around your egg carton and refrigerate the carton on its side for several hours or overnight.

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