4 large eggs
1 tbsp. fresh parsley, finely chopped
1-2 tbsp. plain Greek yogurt OR mayonnaise
½ tsp. Dijon mustard
⅛ tsp. salt
Small pot OR saucepan
- Gently place the eggs into a small pot and add enough water to cover the eggs by 1 inch.
- Place the pot over medium heat and bring the water to a boil.
- As soon as the water boils, take the pot off the heat, cover the pot, and let it sit for 10 minutes.
- While the eggs are cooking, wash and finely chop the parsley.
- Fill a bowl with cold tap water and add some ice cubes. Once the eggs are cooked, use a spoon to gently move the hot eggs into the bowl of ice water and let them cool for 5 minutes.
- Drain the water, then crack and peel the eggs.
- Cut the eggs in half lengthwise. Remove the yolks (they’ll pop out if you push the white underneath them) and add them to a small bowl.
- Mash the yolks with a fork until they are lump free.
- Add the yogurt, mustard, herbs, and salt to the bowl with the yolks and mash until coarse or creamy, whichever you prefer.
- Put the white halves on a plate. Use a spoon to fill each egg half with the yolk mixture and sprinkle with extra herbs if you like.