2 servings

2 eggs
1 tbsp light greek yogurt
½ tsp chili pepper
pinch of sea salt
½ tsp finely chopped chives

Place the eggs in a small saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil cook for 10 minutes.

Once ready, remove the eggs and place them under the stream of ice water.
Once cold, peel them and cut them in half. Remove the yolks, transfer to a small bowl and grind them with a fork.
Add the yogurt, chili and pinch of salt, stir well.

Fill the eggs with the prepared yolk paste. Garnish with a pinch of chili pepper on top and sprinkle the chive. Place on a plate and serve.