Œufs mimosa crémeux aux oignons rouges, câpres et aneth

Ingrédients

• 4 large eggs
• 3 tablespoons plain Greek yogurt
• dash sriracha
• 2 teaspoons red onion (chopped )
• 2 teaspoons capers
• 1 teaspoon fresh dill (chopped )
• salt and pepper (to taste)
• smoked paprika (for garnish (optional))

Préparation

1. 1

   Place eggs in a medium saucepan; cover with cold water by 1 inch. Heat water to boiling over medium-high heat.

2. 2

   Once boiling, immediately remove saucepan from heat. Cover pan and let eggs sit for 12 minutes. Run eggs under cold water, then peel off shells.

3. 3

   Slice eggs in half lengthwise. Remove egg yolks and transfer to a small bowl.

4. 4

   Add Greek yogurt and sriracha to egg yolks; mash mixture with a fork until smooth.

5. 5

   Stir in chopped red onion, capers and dill. Season with salt and pepper to taste.

6. 6

   Pipe or spoon egg yolk mixture into the cavities of the egg whites. Sprinkle tops with smoked paprika and garnish with extra dill, if desired.