Healthy Deviled Eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by 2 cm. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 9 minutes — no longer, or the yolks develop green edges. Transfer straight into an ice bath for at least 5 minutes, then peel under cool running water, halve lengthwise and scoop the yolks into a bowl.

Mash the yolks with a fork until fine and lump-free. Add 150 g Greek yogurt, 1 tsp Dijon, 1 tsp rice vinegar, 1/2 tsp smoked paprika and a pinch of five-spice or white pepper. Whisk until completely smooth, then fold in 2 tbsp chopped chives. Taste and add a small pinch of salt — yogurt is mild, so the filling needs it.

Spoon the filling into a piping bag (or a zip-top bag with a corner snipped) and pipe a generous swirl into each egg white. Dust lightly with extra smoked paprika and add a tiny chive tip to each. Work while the eggs are cool but not fridge-cold so the filling sits smoothly.

Arrange the halves on a platter, cover loosely and chill for at least 20 minutes so the flavors settle and the filling firms up. Bring to the table within 2 hours of piping for the best texture.