Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 cup extra-sharp shredded cheddar cheese
  • 2 tbsp diced pimentos, drained well
  • 1/8 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp lemon juice

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes. Immediately plunge the eggs into an ice bath until chilled to prevent the gray ring from forming.
  2. Slice eggs lengthwise and remove the yolks into a bowl. Mash the yolks until they reach a sandy consistency with no large lumps.
  3. Whisk the mayonnaise, Greek yogurt, and Dijon mustard into the yolks until the mixture is velvety and uniform.
  4. Gently fold in the shredded cheddar, drained pimentos, lemon juice, salt, and pepper until the cheese is evenly distributed.
  5. Spoon the filling into a piping bag and fill each egg white half until it forms a sturdy, rounded peak.
  6. Dust the tops of the filled eggs with a pinch of smoked paprika for the final finish.