Anti Inflammatory Egg Salad with Greek Yogurt
Classic egg salad gets a genuinely smart upgrade here, swapping out the usual mayo for plain whole-milk Greek yogurt and a drizzle of extra virgin olive oil — two ingredients that do real work when you're eating with inflammation in mind. A quarter teaspoon of ground turmeric slips right into the dressing alongside Dijon mustard and apple cider vinegar, giving the whole bowl a warm, golden hue and a subtle depth that mayo-based versions just can't match. Finely diced celery keeps things crisp, while fresh chives and flat-leaf parsley brighten every bite with herby freshness. The technique is straightforward — a gentle fold preserves some texture in the eggs so you get satisfying chunks rather than a paste. Smoked paprika on top is optional, but it adds a smoky finish that makes the dish feel a little more special. This makes four servings and keeps well in the fridge for up to three days, so it's just as good packed into a lunch as it is spooned onto toast right away.
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Learn more →Ingredients
4 servings
- 6 large eggs
- ⅓ cup plain whole-milk greek yogurt
- 1 tbsp dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10–11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel and roughly chop into ½-inch pieces.
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