3 tbsp Greek yogurt
1 tsp mustard
salt and pepper for taste
1Place eggs in a saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat to boiling point. Remove from the stove and cover the saucepan. Let the eggs stand in hot water.
15 minutes for extra large eggs
12 minutes for large eggs
9 minutes for medium eggs
TIP: Fresher eggs are harder to peel. So if you want to make the peeling experience easier, try using eggs that have been in your fridge for a week or so.
2Crush the eggs. Mix yogurt, mustard, salt and pepper in a container and combine with eggs.
3Serve with bread or use for sandwiches.