Ingredients:

  • 6 large eggs
  • 1/4 cup non-fat plain Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tsp Dijon mustard
  • 2 stalks celery, finely diced
  • 1 tbsp fresh chives, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with 1 inch of water. Bring to a rolling boil, then turn off the heat, cover with a lid, and let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath for 5 minutes to ensure shells slip off easily.
  3. In a large mixing bowl, whisk together the non-fat plain Greek yogurt, light mayonnaise, and Dijon mustard until smooth.
  4. Roughly chop the peeled eggs into bite-sized pieces.
  5. Add the chopped eggs, diced celery, and minced chives to the bowl.
  6. Gently fold the ingredients together using a fork until coated. Season with salt, black pepper, and smoked paprika.