Makes 12 halves | 20 minutes
Ingredients
- 6 Olliff Farm eggs
- 3 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper, to taste
- 1 tsp smoked paprika, plus extra to serve
- Fresh chives, finely chopped
Method
- Place the eggs in a pot of cold water, bring to the boil, then reduce to a simmer and cook for 9 minutes.
- Drain, cool under cold water, then peel and halve lengthways.
- Scoop the yolks into a bowl and mash with the yoghurt, mustard, lemon juice, salt, pepper and smoked paprika until smooth.
- Spoon or pipe the mixture back into the egg white halves.
- Dust with extra smoked paprika and scatter with chives before serving.