Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to stop the cooking process and cool completely—this prevents that gray-green ring around the yolk and makes them easier to peel. Once cooled, gently peel each egg under cool running water, starting from the wider end where the air pocket makes separation easier.

While the eggs cook, finely dice the celery stalks into uniform 1/4-inch pieces—this ensures even texture throughout the salad. Measure out the parsley, lemon zest, Dijon mustard, salt, pepper, and paprika into small bowls. I like to have everything prepped and ready because the final assembly comes together very quickly once the eggs are ready.

In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, pepper, and paprika until smooth and well combined. The yogurt will be slightly thick, which is perfect for binding everything together. I find that whisking these ingredients first creates a better emulsion and ensures the mustard and spices are evenly distributed before adding the delicate eggs.

Chop the cooled eggs from Step 1 into roughly 1/2-inch chunks and gently fold them into the creamy base from Step 3 along with the diced celery and parsley from Step 2. Use a rubber spatula and fold gently rather than stirring to keep the egg pieces intact and maintain a chunky texture. Taste and adjust seasoning if needed—a squeeze of fresh lemon juice can brighten the flavors if desired.