Egg Salad with Greek Yogurt and Parsley

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Everything you want in a classic egg salad recipe comes together with just six ingredients.

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on November 4, 2022
Egg Salad with Greek Yogurt and Parsley
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins
Yield:
4 to 6

Consider this your back pocket egg salad recipe. Chopped hard-boiled eggs are combined with creamy and tangy Greek yogurt, while spicy mustard and paprika bring in a little punch of heat. Chopped celery adds crunch while chopped fresh parsley brings balance to the flavors. Everything comes together in minutes. This is an ideal egg salad to bring to a gathering or when you happen to have an abundance of hard-boiled eggs. 

You can customize the salad with your favorite tender herbs like chives, chervil, dill, or tarragon. Switch-up the flavor profile with different seasonings like smoked paprika or your favorite spice blend.  Or enjoy it as-is; it’s great recipe for anytime.

It's perfect for sandwiches, on top of toast, or in a lettuce wrap.  Serve it on top as crackers as an hors d'oeuvre, and if you're feeling fancy, bring it up a notch by spooning some caviar on top.


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Ingredients

  • 8 hard-boiled eggs (chopped)

  • ¾ cup Greek yogurt

  • 2 teaspoons spicy brown mustard

  • ½ teaspoon paprika

  • ½ teaspoon kosher or sea salt

  • Fresh cracked black pepper (to taste)

  • ½ cup chopped celery

  • ¼ cup chopped Italian parsley

Directions

  1. In a large bowl, whisk together the Greek yogurt, mustard, paprika, salt and pepper.

  2. Stir the celery and parsley into the dressing. Gently fold in the hard-boiled eggs until completely coated with the dressing.

  3. Chill and serve with crackers, toasts, vegetables, or in a sandwich.

Originally appeared: March 2014

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