Ingredients
Preparation![]() First, let's hard boil the eggs. Bring about 10 cups of water to a boil. Use a kitchen tool like tongs to gently place 6 eggs into the boiling water for 12 minutes. When they are finished, transfer them to a watery ice bath to cool before handling. Peel the eggs under running water to ensure no shells are left behind. Now, halve the eggs, gently remove the yolks and add the yolks to a mixing bowl. On to the jalapenos and chives. Cut the jalapeno in half long ways and remove all of the seeds. Dice half of the jalapeno and add to the mixing bowl. Dice the chives (about 8 makes 1 tbsp) and add to the mixing bowl, leave a few sprinkles behind for garnish. Finally, add the Greek yogurt and honey mustard. Mix it up. Use a mixer to thoroughly combine all of the ingredients, mix on medium speed for about 2 minutes or until the desired creamy texture. Place your egg whites on a serving platter. It's time to pipe. For piping the yolk, you can use a freezer bag, a piping bag or even zip lock baggie will do the trick. Add all of your yolk mixture to the piping tool of choice, gather the yolk to one corner and snip off a small edge of the bag. Slowly squeeze the yolks into each egg white in a circular direction to form perfect little mounds of deliciousness. Last, garnish with the remaining chives. Food For Thought...To avoid messy eggs, keep a damp paper towel near by when cutting the eggs in half. Give your knife a nice wipe in between cuts to remove the excess yolk crumbs and keep the whites, white. A paring knife is a great choice for this job. Nutrition Information
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