Ingredients
Scale
- 5 hard boiled eggs
- ⅓ cup Greek yogurt (or mayo)
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon paprika
- Salt and pepper to taste
- ¼ cup celery, chopped
- 1 small red onion, finely chopped
- 2 tablespoons fresh herbs (parsley, chives, or dill)
Instructions
- Place peeled eggs, Greek yogurt (or mayo), mustard, vinegar, paprika, salt, and pepper in a bowl. Mash with a fork until creamy.
- Stir in celery, red onion, and fresh herbs until well combined.
- Adjust consistency with extra yogurt or mayo if needed.
- Refrigerate in an airtight container for 2–3 days.
Notes
- Add extra yogurt or mayo depending on desired creaminess.
- Great for sandwiches, wraps, or lettuce cups.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 serving
- Calories: 84
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 156 mg