6 large eggs 1-2 tablespoons Greek yogurt Dash pepper A tiny squeeze of lemon juice Dash Paprika 4 tsp yellow mustard
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the yogurt, a couple generous pinches of pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Stir in the lemon juice and mustard. Taste, and adjust the seasoning - adding more pepper if needed. Sprink with paprika.
Egg salad, if made with homemade mayonnaise (choose the oil you like best -- ghee --dairy not strict paleo or olive oil depending which paleo "guru" you follow-- Dr, Cordain would approve of Canola) would be paleo without any need to use yogurt.