Ingredients:

  • 6 large eggs
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh dill or chives, minced
  • 1 pinch paprika

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with one inch of cold water. Bring to a rolling boil, then immediately turn off the heat and cover the pot. Let sit for 10 minutes.
  2. Immediately transfer eggs to an ice bath for 5 minutes to shock them. Peel under cold running water and pat dry.
  3. In a medium mixing bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until the dressing is completely smooth.
  4. Roughly chop the cooled eggs into 1/4-inch pieces. Add the eggs, celery, and green onions to the dressing. Fold gently with a spatula until coated but distinct chunks remain.
  5. Season with salt, pepper, and fresh herbs. Chill in the refrigerator for at least 30 minutes before serving. Garnish with a pinch of paprika.