High Protein Egg Salad
A quick, easy, and nutrient-packed High Protein Egg Salad combining creamy textures with bold flavors. Perfect for breakfast, lunch, or snacks, this recipe uses wholesome ingredients to deliver a satisfying and muscle-friendly meal in under 15 minutes.
- Author: Lilly
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3-4 servings 1x
- Category: Appetizers
- Method: No Cooking / Boiling
- Cuisine: American
- Diet: Gluten Free, High Protein
Main Ingredients
- 6 large hard-boiled eggs
- 1/2 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Hard Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for about 12 minutes before transferring them to an ice bath to cool completely.
- Prepare the Mix-Ins: While the eggs cool, finely chop the celery, red onion, and fresh dill to ensure every bite has a perfect blend of textures and flavors.
- Peel and Chop the Eggs: Once cooled, peel the eggs and chop them roughly into bite-sized pieces to maintain a creamy yet chunky texture.
- Combine Ingredients: In a medium bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, celery, onion, and dill. Add lemon juice, salt, and pepper, then gently fold everything together until well combined.
- Taste and Adjust: Give the salad a taste test and adjust seasoning if needed. Add extra lemon juice or mustard for more tang, and salt or pepper for depth.
Notes
- Use older eggs for easier peeling and cleaner results.
- Keep Greek yogurt and eggs chilled for a refreshing salad.
- Fold ingredients gently to avoid making the salad mushy.
- Fresh herbs like dill or chives brighten the flavor more than dried ones.
- Adjust creaminess by adding more yogurt or a dollop of mayonnaise if desired.
Nutrition
- Serving Size: 1/4 of recipe (approx.)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 185 mg
Keywords: egg salad, high protein egg salad, healthy egg salad, protein-packed salad, quick egg salad, creamy egg salad