Wash (you may have to scrub a wax coating off), peel, and cut the rutabaga to 1/2" pieces. Place in a medium sauce pan and cover with water. Place lid on pan and bring to a boil over medium high heat. Turn heat down to medium and continue to simmer/boil with lid on until fork tender (about 25-30 minutes). Drain and rinse with cold running water to cool.

While rutabaga cooks, prep your onion and hard boiled eggs and set aside. Place Greek yogurt, mayonnaise, ranch dressing mix, celery seed, salt and pepper into a large bowl. Stir together until thoroughly combined.

Add cooled rutabaga, onion, and eggs to the dressing mix. Gently fold all ingredients together until everything is evenly coated. Taste and adjust seasoning as desired. Cover and refrigerate for at least one hour. Sprinkle with paprika and/or dried (or fresh chopped) parsley just before serving. Enjoy!