Egg Salad with Greek Yogurt and Parsley

1. 1

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

2. 2

   Stir the celery and parsley into the dressing.

3. 3

   Gently fold in the hard-boiled eggs until completely coated with the dressing.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.