Egg Salad with Greek Yogurt and Parsley

Greek yogurt ups the creaminess factor in this delicious egg salad, which gets a little kick from paprika and spicy brown mustard.

  • Total Time:
  • Servings: 4 to 6

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  • 8 hard-boiled eggs, chopped
  • 3/4 cup Greek yogurt
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste
  • 1/2 cup chopped celery
  • 1/4 cup chopped Italian parsley

How to make this recipe

  1. In a large bowl, whisk together the Greek yogurt, mustard, paprika, salt and pepper.

  2. Stir the celery and parsley into the dressing. Gently fold in the hard-boiled eggs until completely coated with the dressing.

  3. Chill and serve with crackers, toasts, vegetables, or in a sandwich.

Contributed By Photo © Todd Porter & Diane Cu Published March 2014

456439 recipes/egg-salad-greek-yogurt-and-parsley 2013-12-06T23:24:33+00:00 Todd Porter and Diane Cu salads|4|6|fast|healthy|make-ahead|vegetarian|web-exclusive|lunch march-2014 recipes,egg-salad-greek-yogurt-and-parsley 456439

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