Deviled Egg Salad

(makes 4 servings)

• 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)

1. Chop hard-boiled eggs and place in a mixing bowl.
2. In a small bowl, whisk Greek yogurt, mayo, Dijon mustard, Hungarian paprika, garlic powder, onion powder, salt, pepper, and lemon juice.
3. Gently fold the dressing into the eggs until well coated.
4.  Stir in chives if using. Chill for 20–30 minutes for best flavor.
5.  Sprinkle extra Hungarian paprika on top before serving.

Serving Ideas

• On whole-grain toast or Ezekiel bread
• In lettuce cups
• As a protein-packed snack with sliced veggies