Start by boiling your eggs until they're hard-cooked. Once they're cooled, peel and chop them into bite-size pieces. This is the perfect first step!

In a mixing bowl, combine the chopped eggs with plain Greek yogurt, Dijon mustard, and lemon juice. This mixture forms the creamy base of your salad.

Finely dice the celery and thinly slice the green onions. Add these to the egg and yogurt mixture, stirring until everything is evenly combined.

Season your salad with kosher salt, black pepper, and smoked paprika to taste. Give it all a good mix, ensuring the flavors blend well.

Chill the egg salad in the refrigerator for a bit if you prefer it cold. It's lovely on its own or served in lettuce wraps for a light meal.