Gluten Free Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Creamy, protein-packed, and full of fresh herbs, this egg salad swaps heaviness for brightness without losing that classic comfort-food appeal. Hard-boiled eggs get folded into a tangy dressing built from Greek yogurt, Dijon mustard, olive oil, and a touch of apple cider vinegar, with turmeric adding warm color and a subtle earthy note. Crisp celery, chives, and parsley keep every bite fresh and textured, while a dusting of smoked paprika on top adds a smoky finish. It comes together with simple, naturally compliant ingredients and clean technique, making it an easy, reliable choice for a gluten free lunch or snack. Scoop it onto crackers, pile it into lettuce cups, or eat it straight from the bowl — it holds up well in the fridge for effortless make-ahead meals throughout the week.

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Ingredients

4 servings

6 large eggs
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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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