Spring Herb Deviled Eggs 🥚

Looking for a simple, festive dish to bring to your Easter gathering—or just a protein-packed snack to have on hand this weekend? These Spring Herb Deviled Eggs are a fresh twist on a classic. Made with Greek yogurt (or mayo if you prefer), Dijon, and seasonal herbs, they’re creamy, tangy, and packed with nutrients like choline to support your brain, liver, and hormones.

Ingredients:

• 6 large eggs, hard-boiled

• 2 tbsp plain Greek yogurt (or avocado oil mayo if dairy-free)

• 1 tsp Dijon mustard

• 1 tsp apple cider vinegar or lemon juice

• Sea salt and black pepper to taste

• 1 tbsp finely chopped fresh chives (or parsley, dill, or a mix)

• Optional: a dash of smoked paprika or everything bagel seasoning for garnish

Instructions:

1. Peel and slice the eggs in half lengthwise. Scoop out the yolks and place them in a mixing bowl.

2. Mash the yolks with the yogurt, mustard, and vinegar/lemon juice until smooth and creamy.

3. Stir in the chopped herbs, and season with salt and pepper to taste.

4. Spoon or pipe the filling back into the egg whites.

5. Garnish with extra herbs, smoked paprika, or everything bagel seasoning for a flavor boost.