Name: Creamy Deviled Eggs with Red Onions, Capers and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large eggs; 3 tablespoons plain Greek yogurt; Dash of sriracha; 2 teaspoons chopped red onion; 2 teaspoons capers; 1 teaspoon chopped fresh dill; Salt and pepper, to taste; Smoked paprika, for garnish (optional)

Ingredients

Scale

4 large eggs
3 tablespoons plain Greek yogurt
Dash of sriracha
2 teaspoons chopped red onion
2 teaspoons capers
1 teaspoon chopped fresh dill
Salt and pepper, to taste
Smoked paprika, for garnish (optional)

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Instructions

Place eggs in a medium saucepan; cover with cold water by 1 inch. Heat water to boiling over medium-high heat.
Once boiling, immediately remove saucepan from heat. Cover pan and let eggs sit for 12 minutes. Run eggs under cold water, then peel off shells.
Slice eggs in half lengthwise. Remove egg yolks and transfer to a small bowl.
Add Greek yogurt and sriracha to egg yolks; mash mixture with a fork until smooth.
Stir in chopped red onion, capers and dill. Season with salt and pepper to taste.
Pipe or spoon egg yolk mixture into the cavities of the egg whites. Sprinkle tops with smoked paprika and garnish with extra dill, if desired.