Creating Loaded Egg Salad is straightforward when you follow these simple steps:

1. Hard boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer eggs to cold water to cool.
2. Peel the eggs: Once cool, peel the eggs under cold running water to make peeling easier.
3. Chop the eggs: Cut the hard-boiled eggs into small chunks and place them in a mixing bowl.
4. Mix ingredients: Add mayonnaise, Greek yogurt, and Dijon mustard to the eggs. Mix until creamy and well-combined.
5. Add vegetables: Stir in chopped celery, red onion, dill pickles, and dill. Combine thoroughly.
6. Season: Sprinkle with salt and pepper to taste, mixing more if needed.
7. Chill: Cover the mixture and place it in the refrigerator for at least 15 minutes to allow flavors to meld.
8. Serve: Serve on a bed of lettuce, as a sandwich, or with crackers. Garnish with paprika if desired.

By following these steps, you’ll create a delightful Loaded Egg Salad that is both creamy and loaded with flavor!