• 6 eggs
• 1 cup of Greek yoghurt
• 1/2 lemon juiced
• Handful of chopped dill
• 1 tbs cream cheese or dairy free cheese spread
1 In a saucepan bring water to boil, then add eggs one by one until they are covered. Cook them for about 10 minutes- hard boil. Once boiled drain water, cool eggs under running cold water and peel the shell.
2 Halve the eggs lengthwise and scoop out the yolk filling and place in a separate bowl. Add the yogurt, cream cheese and lemon juice in the egg yolk filling and mix using a folk. Add the dill and season with salt and pepper.
3 Finally scoop the egg yolk mixture into the egg white boats. Garnish by sprinkling with chilli flakes and some chia seeds.
4 Place in the fridge and serve when ready.