Ingredients:

  • 12 large eggs
  • 1 tbsp distilled white vinegar
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper
  • 1 tsp avocado puree
  • 6 sliced black olives
  • 1 tbsp paprika
  • fresh chives

Instructions:

  1. Place eggs in a single layer in a pot and cover with 1 inch of water. Bring to a rolling boil, remove from heat, cover, and let sit for 12 minutes. Note: This prevents the yolks from overcooking.
  2. Transfer eggs immediately to an ice bath for 10 minutes until the shells feel cold to the touch.
  3. Gently tap the eggs and peel them under cold water. Slice eggs lengthwise and remove yolks.
  4. Mash yolks with a fork or push through a sieve until sandy, then fold in Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and avocado puree until the mixture is a smooth, pale green.
  5. Fit your piping bag with a round tip. Pipe the filling into each egg white, concentrating the mixture toward the back to create a head shape, then flatten the top with a spatula.
  6. Carefully place two black olive slices for eyes on the front of the head.
  7. Snip small pieces of chives and place them on the sides to look like ears.
  8. Lightly dust the edges of the egg whites with paprika for a pop of color.
  9. Chill for 1 hour in the fridge until the filling feels firm and set.