Ingredients:

  • 6 large eggs
  • 1 tsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 2 tbsp celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp sweet pickle relish
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp smoked paprika

Instructions:

  1. Place eggs in a single layer at the bottom of a pot and cover with cold water by one inch.
  2. Bring to a rolling boil, then immediately remove from heat and cover with a lid.
  3. Let sit for exactly 12 minutes.
  4. Drain hot water and plunge eggs into an ice bath for 5 minutes until completely chilled.
  5. Gently crack the shells and peel.
  6. Dice the eggs into roughly 1/4 inch pieces, ensuring the whites remain in chunks.
  7. Transfer the eggs to a medium mixing bowl.
  8. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, mustard, and lemon juice until smooth.
  9. Fold the creamy mixture into the eggs along with the celery, red onion, relish, and parsley.
  10. Stir in the salt, pepper, and smoked paprika. Mix until just combined.