We recommend using the Instant Pot to hard boil eggs - Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling.
Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired.
Refrigerate until served. Serve in lettuce leaves, over sweet potato "toast", as a dip for veggies or scoop on top of a salad. Enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.