Pescatarian Egg Salad with Greek Yogurt
Total time37 min
Prep time15 min
Cook time12 min
4.8(26)
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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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