If your eggs are not yet cooked: Place the eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by one-inch. Place the pan over high heat. When the water comes to a full rolling boil, remove from the heat.

Quickly cover the pan and let stand for 15 minutes. Drain then place the eggs in ice water until cool enough to handle. Drain & peel the eggs.

Using the large holes of a box grater, shred the eggs into a medium bowl. Use a fork to coarsely mash the eggs.

In a small bowl, place the relish, shallot and capers. Give it a quick mix then add the Greek yogurt, mayonnaise, mustard, vinegar, optional hot pepper sauce, salt, pepper and one tablespoon of the chopped chives. Add that mixture to the mashed eggs and stir until well combined.

When ready to serve, top with a light sprinkling of paprika along with the remaining tablespoon of chopped chives. If desired, garnish with fresh dill fronds.

Serve with crackers, raw veggies and chips.