In a medium bowl, combine the celery, green onions, dill pickle, yogurt, mustard, smoked paprika and salt; stir to combine. Season with pepper to taste.
Cut 2 eggs in half lengthwise; discard yolks or reserve for another use. Coarsely chop egg whites and remaining whole eggs. Add chopped eggs to bowl and stir gently to combine.
Serve on bread, crackers or leafy greens. Top with microgreens, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/egg-salad-with-greek-yogurt/