Ingredients:

  • 12 Large Grade A Eggs
  • 2 Quarts Water
  • 1 tsp Baking soda
  • 1/4 cup Plain Greek Yogurt
  • 2 tbsp Light Avocado Oil Mayonnaise
  • 1.5 tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp White pepper
  • 1 tsp Smoked Spanish Paprika
  • 1 tbsp Freshly snipped Chives

Instructions:

  1. Place eggs in a single layer in the saucepan and cover with one inch of cold water. Add baking soda to loosen the shell membrane. Bring to a rolling boil, then immediately remove from heat and cover. Let sit for exactly 12 minutes.
  2. Using a slotted spoon, transfer eggs immediately into a bowl filled with ice and water to stop the cooking process and prevent sulfur rings.
  3. Once chilled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them into a fine-mesh sieve.
  4. Press the yolks through the fine-mesh sieve (micronization) into a medium bowl to create a fine, clump-free powder.
  5. Incorporate the Greek yogurt, light avocado oil mayonnaise, Dijon mustard, apple cider vinegar, salt, and white pepper. Mix until a smooth, architectural emulsion is achieved.
  6. Transfer the yolk mixture to a piping bag fitted with a large star tip. Pipe the filling into the centers of the egg white halves.
  7. Garnish with a dusting of smoked Spanish paprika and freshly snipped chives for a professional finish.