Ingredients
Scale
- 6 eggs
- 1/2 cup Cabot horseradish cheddar cheese, finely grated
- 2 tbsp Cabot plain Greek yogurt
- 2 tbsp dijon mustard
- 1 tbsp chives, finely chopped
- (optional): garnishes: additional chives, paprika, cheesy crisp
Instructions
- Place 6 eggs in a pot and fill with cold water, covering the eggs by an inch. Bring the water to a boil, uncovered. Turn off the heat and cover the pot. As soon as the water comes to a boil, remove the pot from heat and cover. Leave the eggs in the covered pan for 10-12 minutes. Remove from water, Chill, and peel.
- Cut each egg in half and scoop out the yolk into a bowl. Add the horseradish cheddar cheese, yogurt, dijon mustard, and chives. Mix well.
- Stuff the egg whites with the yolk mixture. Garnish with chives, a sprinkle of paprika, and a cheesy chip.
