½ cup FAGE Total 0%, plus more if needed
3 tbsp finely diced red onion
2 heaping tbsp Dijon mustard
2 tsp white wine vinegar
1 tsp Spanish smoked paprika
¼ cup finely chopped fresh dill
1 tsp black poppy seeds
6 ounces jumbo lump crabmeat, picked over
Salt and freshly ground black pepper
12 hard-cooked eggs, peeled and yolks finely chopped*
Dill fronds for garnish
Whisk together the yogurt, onion, mustard, vinegar, paprika, dill and poppy seeds in a large bowl. Add the eggs and crabmeat and gently fold to combine, adding more yogurt if the mixture seems dry; season with salt and pepper.
- Carefully fill each egg white with the crab mixture. Serve immediately or cover and refrigerate for up to 8 hours before serving. Garnish the top of each egg half with dill fronds.
- *To hard-cook eggs: Place 1 dozen eggs in a medium saucepan, cover with 1 inch of cold water and bring to a simmer over high heat on the stove. Cover, remove from the heat and let stand for 15 minutes. Drain the eggs, cover with cold water and let sit for another 5 minutes, then drain again. Use immediately or cover and refrigerate for up to 3 days.