Greek yogurt ups the creaminess factor in this delicious egg salad, which gets a little kick from paprika and spicy brown mustard. Plus: How to Make Greek Yogurt
In a large bowl, whisk together the Greek yogurt, mustard, paprika, salt and pepper.
Stir the celery and parsley into the dressing. Gently fold in the hard-boiled eggs until completely coated with the dressing.
Chill and serve with crackers, toasts, vegetables, or in a sandwich.