Ingredients:

  • 6 Large Grade A Eggs
  • 1 tbsp White Vinegar
  • 1/2 cup Plain Greek Yogurt
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Smoked Paprika
  • 2 stalks Celery, finely diced
  • 2 tbsp Fresh Chives, minced
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Instructions:

  1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by at least one inch. Add 1 tablespoon of white vinegar to the water.
  2. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 minutes to reach the FDA-recommended internal temperature of 160°F.
  3. While eggs sit, prepare an ice bath in a large bowl. Use a slotted spoon to transfer the eggs to the ice bath to stop the cooking process.
  4. Once cooled, peel the eggs and dice them into bite-sized pieces.
  5. In a separate mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and smoked paprika until smooth.
  6. Gently fold in the diced eggs, celery, and chives. Season with salt and black pepper to taste and serve immediately.