Deviled Eggs

  • total time Total Time: 20 min
  • servings Servings: 12
  • serving size Serving Size: 2 halves
  • level Level: medium

1 dozen large eggs

2/3 cup 0% plain siggi’s

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons paprika

2 tablespoons fresh chives, chopped

2 tablespoons fresh dill, chopped

Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the pot with a spoon and cook, uncovered, for 11 minutes.

Use a slotted spoon to remove the eggs and transfer them all to a bowl of ice water to cool for 15 minutes.

Remove the shells and cut each egg in half lengthwise. Use a small spoon to remove the yolks.

Combine the yolks in a food processor with the siggi’s, Dijon mustard, salt, and pepper and blend until smooth. Use a piping bag fitted with a wide tip fill each egg. Top with paprika, chopped dill, and sliced chives.