Ingredients:

  • 6 large eggs
  • 1 tbsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced
  • 2 tbsp fresh chives, snipped
  • 1 tsp smoked paprika

Instructions:

  1. Fill a saucepan with enough water to cover eggs by one inch, add salt, and bring to a rolling boil.
  2. Carefully lower eggs into the water using a slotted spoon, reduce heat to a simmer, and cook for 11 minutes.
  3. Immediately transfer eggs to an ice bath for 5 minutes to stop the cooking process.
  4. Peel the eggs under cool running water and chop into uniform 1/4-inch pieces.
  5. Finely dice the celery and red onion.
  6. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
  7. Gently fold in the chopped eggs, celery, and red onion, stirring carefully to maintain texture.
  8. Garnish with snipped chives and a sprinkle of smoked paprika.