Ingredients

  • 6 Large Eggs: Hard-boiled and peeled.

  • 1/3 cup Plain Non-Fat Greek Yogurt: Provides the creamy base.

  • 1 tbsp Dijon Mustard: Adds depth and a bit of “zing.”

  • 2 tbsp Fresh Chives or Green Onions: Finely chopped.

  • 1/2 tsp Smoked Paprika: For a subtle, savory kick.

  • Salt and Black Pepper: To taste.

  • Optional: A squeeze of lemon juice or a dash of hot sauce for extra brightness.

Instructions

  1. Prep the Eggs: Place your eggs in a single layer in a saucepan. Cover with water and bring to a boil. Once boiling, cover and remove from heat for 10–12 minutes. Transfer to an ice bath immediately to ensure easy peeling.

  2. Dice: Once cooled, peel the eggs. You can chop them into bite-sized chunks or mash them with a fork depending on your preferred texture. For a lower-fat version, some people choose to discard half of the yolks, though keeping them adds richness.

  3. Mix the Dressing: In a medium bowl, whisk together the Greek yogurt, Dijon mustard, paprika, salt, and pepper.

  4. Combine: Gently fold the chopped eggs and chives into the yogurt mixture until evenly coated.

  5. Serve: Enjoy immediately or chill for 30 minutes to let the flavors meld.

Pro Tip: Serve this in large romaine lettuce leaves or scooped into hollowed-out bell peppers to keep the entire meal at zero points!