Ingredients:

  • 8 large Grade A eggs
  • 1 tsp baking soda
  • 1/4 cup avocado oil mayonnaise
  • 2 tbsp plain non-fat Greek yogurt
  • 2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 cup finely diced celery
  • 2 tbsp minced fresh dill
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place 8 large eggs in a pot with 1 tsp baking soda and cover with 1 inch of cold water. Bring to a rolling boil, then immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for exactly 12 minutes until the yolks are fully set but creamy.
  2. Transfer eggs to a bowl of ice water for at least 10 minutes. This stops the cooking process and prevents the green ring.
  3. Crack the shells gently and peel under running water.
  4. Dice the eggs into 1/2 inch pieces until you see uniform chunks that aren't turned into a paste.
  5. Combine 1/4 cup avocado oil mayo, 2 tbsp Greek yogurt, 2 tsp Dijon, 1 tsp lemon juice, and spices in a separate bowl.
  6. Stir in 1/2 cup diced celery and 2 tbsp minced fresh dill.
  7. Fold the eggs into the dressing mixture. Use a silicone spatula to avoid smashing the egg pieces.
  8. Refrigerate for 15 minutes until the flavors have melded and the dressing has thickened.