Ingredients:

  • 12 large eggs
  • 1 tbsp salt
  • 1/2 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1 tbsp fresh chives, finely chopped
  • 4 slices cooked crispy bacon, crumbled

Instructions:

  1. Place eggs in a single layer in a pot and cover with one inch of water.
  2. Bring water to a rolling boil, then immediately remove from heat, cover with a lid, and let sit for 12 minutes.
  3. Transfer eggs to an ice bath for 10 minutes until completely chilled, then peel under cold running water.
  4. Slice eggs lengthwise and scoop yolks into a mixing bowl.
  5. Mash the yolks with a fork until they form a fine, sandy powder with no lumps.
  6. Stir in light mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika until velvety.
  7. Transfer the mixture to a piping bag and pipe the filling into the egg white hollows in a spiral motion.
  8. Dust the tops with sweet paprika and sprinkle with fresh chives and crumbled bacon.