Egg Salad with Greek Yogurt and Dijon Mustard

Ingredients

Ingredients

• 6 large eggs
• 1/2 cups greek yogurt (plain, full‑fat)
• 2 tbsp dijon mustard
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by 1‑inch.
2. Bring to a rolling boil over medium‑high heat, then cover the pot, remove from heat, and let sit 9 minutes.
3. Transfer the eggs to an ice‑water bath for 2 minutes, then peel and coarsely chop.
4. In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
5. Add the chopped eggs and parsley to the dressing; gently fold to combine, preserving some egg texture.
6. Taste and adjust seasoning with a pinch more salt or pepper if needed.
7. Serve the salad chilled on toasted bread, in a wrap, or atop mixed greens.
8. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

For extra zing, add a pinch of smoked paprika or a drizzle of extra‑virgin olive oil just before serving.