Instructions

• Place 8 large eggs in a medium saucepan and add cold water until it is about 1 inch above the eggs.
• Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 13 minutes.
• Drain the hot water. Transfer the eggs to a bowl of ice water or add ice cubes and cold water to the pan; let the eggs cool completely in the ice bath.
• Peel the cooled eggs and pat them dry.
• Dice the peeled eggs and put them in a mixing bowl.
• Add 2 tablespoons yellow mustard, 1 1/2 teaspoons paprika, ? cup plain Greek yogurt (or mayo), 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bowl.
• Gently stir everything together until the mixture is evenly combined.
• Cover and refrigerate the egg salad for at least 1 hour (or overnight) before serving.