Classic deviled eggs

• eggs↗6 large

  large

• mayonnaise↗2 tbsp tbsp
• Greek yogurt↗2 tbsp full-fat tbsp

  full-fat

• Dijon mustard↗1 tsp tsp
• green onion↗2

  finely chopped

• celery salt¼ tsp tsp
• cayenne pepper↗pinch of
• chiveschopped

  chopped

Step-by-step instructions

1. 1

   Place the eggs in a pot with just barely boiling water and cook for 10 minutes. Turn off the heat and let the eggs rest in the hot water for another 2 minutes. Drain the water, then transfer the eggs to a bowl of ice water to cool. Peel the eggs and cut them in half, then scoop the yolks into a bowl with mayonnaise, Greek yogurt, Dijon mustard, green onion, celery salt and cayenne pepper. Mash everything into a smooth mixture, then pipe it into a pastry bag with a round tip.

2. 2

   Pipe the mixture into the hollow egg whites or carefully spoon it into the centers with a small spoon. Sprinkle with chives if using, and serve.