Whole 30 Egg Salad with Greek Yogurt

Total time37 min

Prep time15 min

Cook time12 min

Hard-boiled eggs are chopped into thick, satisfying pieces and folded together with crisp celery, fresh chives, and parsley for a salad that's all texture and brightness. The dressing gets its tang from Dijon mustard, a splash of apple cider vinegar, and good olive oil, with a touch of turmeric giving everything a warm golden hue. Smoked paprika on top adds a little smoky depth if you want it, but the flavors stand on their own even without it. It's a quick one to prep ahead and keep in the fridge for a few days, ready whenever you want a fast, protein-packed lunch. Scoop it onto crunchy lettuce cups or eat it straight from the bowl — either way, this is a solid, whole-foods option for a Whole30 kitchen.

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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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