Ingredients:

  • 6 large Grade A eggs
  • 4 cups water
  • 2 cups ice cubes
  • 3 tbsp avocado oil mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 tsp smoked paprika
  • 2 stalks celery, finely minced (50g)
  • 1 tbsp fresh chives, snipped
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring 1 inch of water to a boil in a medium saucepan. Place cold eggs into a steamer basket and lower into the pot. Cover tightly and steam for 12 minutes.
  2. Immediately transfer the steamed eggs to a bowl filled with ice and cold water. Let the eggs sit for 5 minutes to shock the membrane for easy peeling.
  3. In a medium mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and smoked paprika until a smooth emulsion forms.
  4. Peel the cooled eggs and pat dry. Roughly chop them into 1/2 inch chunks.
  5. Gently fold the chopped eggs, minced celery, chives, and dill into the dressing using a silicon spatula until the yolks partially incorporate into the binder.
  6. Season with sea salt and cracked black pepper. Serve immediately or chill.