Vegetarian Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Creamy chopped eggs are folded with tangy Greek yogurt and a bit of Dijon mustard, giving you that classic egg salad richness with a lighter, tangier twist. Crisp celery adds crunch, while fresh chives and parsley bring a burst of color and herby brightness to every scoop. A touch of turmeric lends a warm golden hue and subtle earthiness, and a sprinkle of smoked paprika on top gives it a little extra depth if you're feeling fancy. This one comes together fast, holds up well in the fridge for a few days, and makes an easy, protein-packed lunch or sandwich filling. It's a simple, no-fuss dish that fits right into a vegetarian kitchen, whether you're piling it onto toast, scooping it with crackers, or eating it straight from the bowl.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!