Paleo Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Perfectly hard-boiled eggs get chopped into hearty pieces, then folded into a tangy dressing built from Dijon mustard, extra virgin olive oil, and a splash of apple cider vinegar, with turmeric lending warmth and color. Crisp celery, fresh chives, and parsley add brightness and crunch in every forkful, while a dusting of smoked paprika finishes it off with a subtle smoky note. The eggs are cooked low and slow in their shells, then shocked in ice water for that perfect tender-firm bite and easy peel. It's a quick, protein-packed dish that comes together in one bowl with no fuss, and it holds up well in the fridge for a make-ahead lunch. This one's a solid pick for a Paleo spread, whether you pile it onto lettuce cups or eat it 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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