Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
2. Step
Preheat oven to 300°F (150°C).
3. Step
Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
4. Step
Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don’t turn brown).
5. Step
Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn’t touch any of the eggs.
6. Step
Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
7. Step
Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
8. Step
Remove foil and muffin tin from baking dish and let cool.
9. Step
With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
10. Step
In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
11. Step
Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
