Creamy Greek yogurt takes the place of a heavier dressing here, whisked with Dijon mustard, extra virgin olive oil, and a splash of apple cider vinegar until silky and well-balanced. Chopped eggs get folded in gently with crisp celery, fresh chives, and parsley, so every bite still has that satisfying, chunky texture. A touch of turmeric lends warm color and earthy depth, while smoked paprika on top adds a smoky finish if you want it. It's bright, herby, and protein-packed — the kind of simple, olive-oil-forward dish that fits naturally into a Mediterranean-style way of eating. Scoop it onto whole-grain toast, into a pita, or straight over greens for an easy lunch that never feels like a compromise on flavor.
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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.
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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