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DEVILED EGGS - MUSTARD

2 eggs

1 tablespoon light greek yogurt

½ teaspoon mustard

pinch of salt

paprika

 

Place the eggs in a small saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil cook for 10 minutes.

Once ready, remove the eggs and place them under the stream of ice water.

Once cold, peel them and cut in half. Remove the yolks, transfer to a small bowl and grind them with a fork.

Add the yogurt, mustard and pinch of salt and stir well.

Fill the eggs with the prepared yolk paste. Garnish with a pinch of mustard on top and sprinkle a little paprika. Place on a plate and serve.

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