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 

Todd Porter and Diane Cu
March 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.