Ingredients:

  • 6 Large Eggs
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Avocado Oil Mayonnaise
  • 2 tbsp Plain Non-Fat Greek Yogurt
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 1 medium Fresh Jalapeno, finely minced
  • 12 thin slices Fresh Jalapeno
  • 1/4 tsp Smoked Paprika
  • 1 tbsp Crispy Bacon bits

Instructions:

  1. Bring 1 inch of water and 1 tbsp apple cider vinegar to a boil in a saucepan. Place eggs in a steamer basket, cover, and steam for 12 minutes.
  2. Immediately transfer eggs to an ice water bath for 5 minutes to shock the membrane.
  3. Gently crack the shells and peel under cold running water. Pat the eggs dry with a paper towel.
  4. Slice each egg lengthwise. Remove the yolks and place them into a small food processor.
  5. Add mayonnaise, Greek yogurt, mustard, garlic powder, and salt to the processor. Pulse until the mixture is completely smooth.
  6. Fold the finely minced jalapenos into the yolk mixture by hand.
  7. Transfer the filling to a piping bag with a star tip and pipe evenly into the egg white halves.
  8. Garnish each egg with a jalapeno slice, a dusting of smoked paprika, and optional bacon bits.