Skinny Egg Salad

Place the eggs in a large saucepan, and fill the saucepan with just enough water that it covers the eggs. Bring the eggs to a boil and then remove pan from heat. Cover and let the eggs stand in the water for 18-20 minutes.

Drain the water and transfer the eggs to a bowl. Refrigerate for 1 hour or pour ice over the eggs to cool them down immediately.

Peel the eggs and give them a rough chop (whites and yolks included). Place them in a large bowl along with the yogurt, mayo, mustard, garlic powder, chives, sugar, smoked paprika, salt and pepper. Fold the ingredients together and adjust the seasoning to taste.

Serve on rolls or sandwich bread with baby spinach. Will keep in an airtight container for 2-3 days. Enjoy!