Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 1/3 cup plain non-fat Greek yogurt
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced celery (for crunch)
- 2 tablespoons chopped fresh chives or green onions
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- A squeeze of fresh lemon juice
Instructions
- Place your chopped hard-boiled eggs in a medium-sized mixing bowl.
- In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until the dressing is smooth.
- Add the diced celery and chopped chives to the bowl with the eggs.
- Pour the creamy dressing over the egg mixture.
- Using a spatula or a large spoon, gently fold everything together until the eggs are evenly coated.
- Season with salt, black pepper, and smoked paprika. Stir once more to distribute the spices.
- Taste the salad and adjust the seasoning if needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together before serving.
- Cook Time: 15 minutes