- 8 large eggs, hard-boiled and chopped
- 1/4 cup plain Greek yogurt
- 1½ tablespoons avocado mayo (or olive-oil mayo)
- 1 teaspoon Dijon mustard
- 1½ teaspoons Hungarian paprika (plus extra for topping)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt (adjust to taste)
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice or apple cider vinegar
- 1 tablespoon finely chopped chives or green onion (optional)
- Chop hard-boiled eggs and place in a mixing bowl.
- In a small bowl, whisk Greek yogurt, mayo, Dijon mustard, Hungarian paprika, garlic powder, onion powder, salt, pepper, and lemon juice.
- Gently fold the dressing into the eggs until well coated.
- Stir in chives if using. Chill for 20–30 minutes for best flavor.
- Sprinkle extra Hungarian paprika on top before serving.
- On whole-grain toast or Ezekiel bread
- In lettuce cups
- As a protein-packed snack with sliced veggies