Refreshing Egg Salad with Greek Yogurt and Crunchy Celery

Place the eggs in a saucepan with cold water. Once the water comes to a boil, cook for exactly 9 minutes for perfectly hard-boiled eggs. Then immediately transfer them to an ice bath to stop the cooking and make peeling easier.

Peel the cooled eggs and cut them into cubes. For a better texture, lightly mash part of the eggs with a fork, leaving the rest in larger pieces.

In a larger bowl, prepare the dressing: mix the Greek yogurt, mayonnaise, mustard, lemon juice, salt and pepper. Stir well until the mixture becomes completely smooth.

Add the chopped eggs, celery and spring onion to the bowl with the dressing. Gently mix everything together so the ingredients combine evenly, without the eggs becoming too mushy.

Taste the salad and add a little more salt or lemon juice if needed.

Before serving, sprinkle with fresh chives and a pinch of ground paprika. Serve on whole-grain bread, in lettuce leaves, or as a standalone dish.