Devilled Eggs with Yoghurt

📝 Ingredients

• 8 eggs
• 80 g Greek yogurt
• 1 tbsp mayonnaise (15 g)
• 1 tsp Dijon mustard
• 1/2 lemon (1 tbsp juice)
• 1/2 tsp sweet paprika
• 5 g fresh chives
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Bowl
• Fork
• Piping bag (or freezer bag)
• Small sieve

📖 Steps

1. Bring a saucepan of water to the boil. Gently lower the eggs in with a spoon so they don't crack, then cook for exactly 10 minutes at a gentle boil, timing from when the water comes back to the boil.
2. While they cook, fill a mixing bowl with very cold water, with ice cubes if possible. Plunge the eggs in as soon as they're done and leave to cool for 5 minutes: this stops the cooking, prevents the green ring around the yolk and makes peeling easier.
3. Peel the eggs by tapping them on the worktop and then rolling them under your palm, and rinse them to remove any small bits of shell. Cut them in half lengthways with a sharp knife.
4. Carefully scoop out the yolks with a teaspoon and put them in a bowl, setting 1 yolk aside for the finishing touch. Arrange the whites on a serving dish, hollow side up.
5. Mash the yolks with a fork until finely crumbled. Add the Greek yoghurt, mayonnaise, mustard, 1 tbsp lemon juice, a pinch of salt and some pepper. Mix until you have a smooth, firm cream, then taste and adjust the seasoning.
6. Fill the whites with this mixture using the piping bag, a freezer bag with one corner snipped off, or simply two teaspoons, shaping it into a nice dome.
7. Crumble the reserved yolk over the eggs through the small sieve: this is the 'mimosa' effect. Dust with sweet paprika and sprinkle with finely snipped chives. Serve straight away, or cover and keep in the fridge until ready to serve.