Ingredients:

  • 6 large eggs
  • 3 tbsp plain Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 green olives, pitted and sliced into rounds
  • 1 tsp sriracha
  • 1 pinch paprika

Instructions:

  1. Place eggs in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs immediately to an ice bath for 5 minutes to ensure they are easy to peel and the yolks remain centered.
  3. Slice the chilled eggs in half lengthwise and scoop the yolks into a small bowl.
  4. Mash the yolks with a fork until they resemble a fine crumble. Stir in the Greek yogurt, light mayonnaise, Dijon, vinegar, salt, and pepper until the mixture is smooth and pale yellow.
  5. Spoon the mixture into a piping bag or use a spoon to fill the egg white hollows, piping the filling in a high, rounded mound.
  6. Press one olive slice firmly into the center of each filling mound to create the pupil.
  7. Add a drop of sriracha and a pinch of paprika to create bloodshot veins and shading.