Prep Time:  10 minutes (plus cooling time)   |    Cook Time:  12 minutes   |    Total Time:  22 minutes (plus cooling time)   |    Servings:  6

Ingredients:

• 6  Goldhen  Cage Free Large Eggs
• 1 tablespoon  Burman's  Mayonnaise
• 1 tablespoon  Friendly Farms  Traditional Plain Whole Milk Greek Yogurt
• 1/2 teaspoon  Tuscan Garden  White Vinegar
• 1 teaspoon  Burman's  Spicy Brown Deli Mustard
• 1 tablespoon  Stonemill  Everything Bagel Seasoning, plus additional for garnish
• ground  Stonemill  Sea Salt Grinder, to taste
• ground  Stonemill  Peppercorn Grinder, to taste
• 1 green onion, sliced on a bias for garnish
• chopped fresh dill, for garnish

Directions:

1. Place eggs in a small pot and cover with cold water. Bring to a boil for 12 minutes. Remove from heat and run cold water over eggs until cooled.
2. Peel eggs. Using a small spoon, remove yolks and place in a medium bowl. Reserve egg whites on a plate.
3. To the medium bowl with the egg yolks, add mayonnaise, Greek yogurt, vinegar, mustard and 1 tablespoon everything bagel seasoning. Using a whisk, whip until smooth. Season to taste with salt and pepper.
4. Using the same spoon, scoop mixture into eggs, making sure they are evenly filled. Garnish with everything bagel seasoning, sliced green onions and fresh dill.

Tip: To dress these eggs up even more, sprinkle chopped crispy bacon on top! For fun pink eggs, in a small pot, mix 1 cup apple cider vinegar, 1 Tbsp. sugar, 2 tsp salt, and one red beet, peeled and halved.   Bring to a boil, then pour into a large bowl and add eggs.   Refrigerate at least 3 hours and up to overnight.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen