Ingredients:

  • 6 large eggs
  • 1 tsp salt (for boiling water)
  • 1/4 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp sweet relish
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp smoked paprika
  • 1 stalk celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place eggs in a single layer in a medium saucepan and cover with cold water by one inch. Bring to a rolling boil, then immediately remove from heat, cover with a lid, and let sit for 11 minutes.
  2. Transfer eggs immediately to an ice bath for 5 minutes to stop the cooking process. Peel the chilled eggs and chop them into approximately 1/2 inch bite-sized cubes.
  3. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, relish, mustard, and lemon juice until the mixture is smooth.
  4. Add the chopped eggs, diced celery, red onion, and parsley to the dressing. Gently fold with a spatula until eggs are evenly coated.
  5. Stir in the salt, pepper, and smoked paprika, tasting and adjusting seasoning as needed.