Name: High Protein Egg Salad with Dill
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 whole hard-boiled eggs; 4 hard-boiled egg whites; 1/3 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 1/2 teaspoons fresh dill, finely chopped; 1 teaspoon fresh chives, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon paprika; 1/2 teaspoon fresh lemon juice

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This high protein egg salad with dill is a creamy, flavorful, and satisfying recipe that comes together in just minutes. I combine hard-boiled eggs, Greek yogurt, fresh herbs, and a few simple seasonings to create a lighter egg salad that is packed with protein and perfect for quick lunches, meal prep, or healthy snacks. Whether I serve it on sandwiches, wraps, crackers, or fresh greens, it always delivers fresh flavor and great texture.

High Protein Egg Salad with Dill

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 whole hard-boiled eggs

4 hard-boiled egg whites

⅓ cup plain Greek yogurt

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 ½ teaspoons fresh dill, finely chopped

1 teaspoon fresh chives, finely chopped

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon paprika

½ teaspoon fresh lemon juice

Directions

I peel the hard-boiled eggs and remove the yolks from 4 of the eggs, keeping only the whites.

I chop all the eggs and egg whites into small pieces and place them in a medium mixing bowl.

I add the Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice.

I stir everything together until the mixture is creamy and well combined.

I serve it immediately on bread, toast, wraps, crackers, or over fresh salad greens.

I store any leftovers in an airtight container in the refrigerator.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 259 kcal per serving

Variations

I sometimes add finely diced celery for extra crunch and freshness.

I like mixing in chopped cucumber for a lighter texture.

I replace the chives with green onions when I want a slightly stronger flavor.

I add a pinch of cayenne pepper for a subtle spicy kick.

I serve the egg salad in lettuce wraps for a low-carb meal option.

I occasionally include diced avocado for extra creaminess and healthy fats.

Storage/Reheating

I store the egg salad in an airtight container in the refrigerator for up to 5 days. Since this recipe is served cold, I do not reheat it. Before serving leftovers, I give the mixture a quick stir to redistribute the dressing and maintain its creamy texture.

FAQs

Can I make this egg salad ahead of time?

Yes, I often prepare it a day in advance. The flavors blend together nicely after a few hours in the refrigerator.

Can I use all whole eggs instead of removing some yolks?

Yes, I can use all whole eggs if I prefer a richer texture and flavor, although the protein-to-fat ratio will change slightly.

What can I serve with this egg salad?

I enjoy serving it on sandwiches, wraps, crackers, toast, lettuce cups, or over a bed of mixed greens.

Can I replace the Greek yogurt?

Yes, I can substitute the Greek yogurt with additional mayonnaise, sour cream, or a dairy-free yogurt alternative if needed.

Is this recipe good for meal prep?

Absolutely. I find it ideal for meal prep because it stores well in the refrigerator and provides a quick, protein-rich meal throughout the week.

Conclusion

I love how this High Protein Egg Salad with Dill combines simple ingredients into a creamy, flavorful, and nutritious dish. The fresh herbs, protein-packed eggs, and tangy Greek yogurt create a balanced recipe that works for lunches, snacks, and meal prep alike. Whether I enjoy it on a sandwich, in a wrap, or over a fresh salad, it is an easy recipe that I can make again and again.

📖 Recipe:

High Protein Egg Salad with Dill

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This high protein egg salad with dill is creamy, flavorful, and packed with protein from eggs and Greek yogurt. It's a quick and satisfying option for lunches, meal prep, or healthy snacks.

Instructions

Peel the hard-boiled eggs and remove the yolks from 4 of the eggs, keeping only the whites.
Chop all the eggs and egg whites into small pieces and place them in a medium mixing bowl.
Add the Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice.
Stir everything together until the mixture is creamy and well combined.
Serve immediately on bread, toast, wraps, crackers, or over fresh salad greens.
Store leftovers in an airtight container in the refrigerator.