Egg Salad with Pickles

Begin by boiling the eggs. Place the eggs in a saucepot with cold water covered and bring to a boil. Once the eggs come to a boil, shut the heat off and allow them to sit, covered, for 15 minutes.

After 15 minutes drain the water. Next, hold the lid in place and shake the eggs in the saucepot. This will cause the shells to crack and make them easier to peel. After the shells have been broken, place very cold water into the pot and allow the eggs to cool for approximately 15 more minutes.

While the eggs cool, prepare the dressing. Start by dicing the pickles into small pieces. Then add the pickles, mayonnaise, greek yogurt, mustard, salt, and black pepper (you can add 1/4 tsp of celery seed too), to a mixing bowl and mix well. Set this aside while you prepare the eggs.

Once the eggs are completely cool, peel the shells off of the eggs and discard them. Last, chop the eggs into small pieces and add them to the mixing bowl with the other ingredients and thoroughly mix. If desired, sprinkle with paprika and diced green onions before serving.