Begin by placing eggs in a saucepan and covering them with cold water. Bring the water to a rapid boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit for about 12 minutes. Once done, carefully transfer them to an ice bath or cold running water to cool for several minutes. Peel the eggs and chop them into small, bite-sized pieces.

In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Use a whisk to blend these ingredients until you achieve a smooth and creamy texture.

Next, fold in the diced celery, chopped green onions, and paprika into the dressing mixture. Stir gently to combine everything.

Carefully add the chopped eggs to the dressing and vegetable mix. Using a spatula, gently fold everything together, being cautious not to overmix.

While the egg salad mixture is resting, wash and dry your lettuce leaves thoroughly. Choose sturdy options like Butter, Romaine, or Iceberg lettuce.

Spoon a generous amount of the egg salad mixture onto each lettuce leaf. Distribute the filling evenly.