Dairy Free Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Chopped hard-boiled eggs get folded into a bright, tangy dressing built from Dijon mustard, olive oil, and a splash of apple cider vinegar, with turmeric lending a warm golden hue. Crisp celery, fresh chives, and parsley keep every bite crunchy and herb-forward, while a dusting of smoked paprika adds a smoky finish if you want it. The eggs are cooked just until the yolks turn creamy but not chalky, then chilled fast so the texture stays firm and clean when chopped. It comes together in one bowl with barely any hands-on time, and it holds well in the fridge for a few days, making it an easy make-ahead lunch. This version is a great fit for a dairy free spread, whether piled onto toast, scooped with crackers, or eaten straight from the bowl.

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Ingredients

4 servings

6 large eggs
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⅓ cup plain whole-milk greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
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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