Ingredients:

  • 6 large eggs
  • 1 tsp baking soda
  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 cup celery, finely minced
  • 2 tbsp red onion, minced and soaked in cold water
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Add 1 teaspoon of baking soda to the water.
  2. Bring the water to a rolling boil. Once boiling, reduce heat to a simmer and cook for exactly 12 minutes.
  3. Immediately transfer the eggs to a large bowl filled with ice water. Let them sit for 10 minutes to stop the cooking process.
  4. Gently crack and peel the eggs. Dice the eggs into uniform pieces and place them in a medium mixing bowl.
  5. In a separate small bowl, whisk together the avocado oil mayonnaise, plain Greek yogurt, Dijon mustard, and fresh lemon juice until smooth.
  6. Fold the dressing into the diced eggs using a silicone spatula. Add the minced celery, soaked red onion, and chopped dill.
  7. Season with smoked paprika, salt, and a generous amount of black pepper. Mix gently to combine without mashing the eggs.
  8. For the best flavor development, cover and chill the egg salad in the refrigerator for 30 minutes before serving.