6 large eggs, hard-boiled
¼ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
1 tablespoon Country Dijon mustard
1/3 teaspoon salt
1/8 teaspoon black pepper
Topping options: herbs, pickled red onions, salt, pepper, edible flowers, or paprika
- Slice each egg in half lengthwise and remove the yolks into a blender or food processor.
- Add Greek yogurt, mustard, salt and pepper into the blender and pulse until smooth.
- Transfer the filling into a piping bag and fill each egg half with the yolk filling.
- Top with your favorite herbs and spices.