Espresso and Lime

0 Place a dozen eggs into a large pot and add enough cool water to cover the eggs by about an inch
1 Place the pot over medium high heat and bring the water to a rolling boil
2 As soon as the water begins to boil, cover the pot and turn off the heat (leave the pot on the burner)
3 Set a timer for 10 minutes
4 After 10 minutes, drain the eggs and transfer them into an ice bath
5 Let them sit in the ice bath for 15 minutes to cool
6 While the eggs cool, combine 1/4 cup of plain Greek yogurt, 1/4 cup of mayonnaise, 1 tablespoon of honey dijon mustard, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a medium bowl and set aside for now
7 Once the eggs have cooled, remove the shells
8 Place the de-shelled eggs into a large bowl and smash them with a potato masher or stiff fork
9 Add the mayonnaise mixture and use a silicone spatula to combine the ingredients
10 Add a pinch of paprika, chili powder or cayenne pepper (optional) and some finely chopped green onions or fresh parsley (optional)
11 Transfer leftovers into an airtight container and chill until ready to enjoy (up to 4 days)