Egg salad with Greek yogurt


  • 4 eggs
  • 1/3 c plain Greek yogurt
  • 2 green onions finely chopped
  • 1/2 tsp smoked horseradish
  • 1/2 tsp smoked paprika
  • 1 tsp yellow mustard
  • 1 tsp caper brine (pickle juice works too)
  • 1 tsp olive oil
  • salt to taste


Place eggs at the bottom of a medium saucepan and fill with water until they are covered by an inch of water. Place on burner and bring to a boil. Once at a boil, turn off heat and cover. Let sit in hot water for 10 minutes. Rinse in cold water until cool enough to handle.

In a medium bowl combine the yogurt and remaining ingredients. Slice the eggs and add to the yogurt mixture. Combine with a fork, breaking up the egg pieces into small chunks.

Add to slices of cucumber or make into a sandwich. Refrigerate any leftovers in a covered container for up to a week.

This recipe is courtesy Inspired by the Seasons.