Greek Yogurt Egg Salad: A Creamy High Protein Lunch in 20 Minutes

Instructions:

1. Boil the water. Place 8 large eggs in a single layer in your saucepan. Cover them with at least one inch of cold water. Bring the water to a rolling boil over high heat.
2. The quiet soak. The moment the water hits a hard boil, pull the pan off the heat entirely. Cover it with the lid and set your timer for exactly 10 minutes. Note: This gentle carryover cooking prevents the eggs from becoming tough or smelling like sulfur.
3. Shock the system. While the eggs soak, prep a bowl with cold water and lots of ice. When the 10 minutes are up, move the eggs immediately into the ice bath. Let them sit for 5 minutes.
4. Peel with precision. Gently crack the shells all over. I like to peel them under a thin stream of cold running water. The water helps get between the membrane and the white, making the shell slide right off.
5. Dry and dice. Pat the peeled eggs dry with a paper towel. This is vital — extra water will ruin your dressing. Dice the eggs into 1/2 inch cubes.
6. Whisk the base. In your large mixing bowl, combine 0.5 cup Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 tsp sea salt, and 0.25 tsp pepper. Whisk until the mixture is silky and uniform.
7. Add the crunch. Toss in your 2 stalks of finely diced celery and 2 tbsp of minced chives. Give it a quick stir.
8. The gentle fold. Add the diced eggs and the 0.5 tsp of smoked paprika. Use a spatula to gently fold everything together. Stop as soon as the eggs are coated to keep the cubes intact. Greek Chicken Marinade with Yogurt for 6 Servings — Master this Greek Chicken Marinade with our step-by-step timing guide. A heal...Egg Salad Sandwich Recipe for 4 Servings — Master our classic egg salad sandwich recipe with a creamy texture ready in j...Oven Fried Chicken with Buttermilk Brine for 4 Servings — Master Crispy Oven Fried Chicken with our simple guide. Features a tangy butt... $img_2$