

½ cup FAGE Total 0%, plus more if needed
3 tbsp finely diced red onion
2 heaping tbsp Dijon mustard
2 tsp white wine vinegar
1 tsp Spanish smoked paprika
¼ cup finely chopped fresh dill
1 tsp black poppy seeds
6 ounces jumbo lump crabmeat, picked over
Salt and freshly ground black pepper
12 hard-cooked eggs, peeled and yolks finely chopped*
Dill fronds for garnish