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.
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
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.
Notes
Add finely diced celery for extra crunch and freshness.
Mix in chopped cucumber for a lighter texture.
Substitute green onions for chives for a stronger flavor.
Add a pinch of cayenne pepper for a subtle spicy kick.
Serve in lettuce wraps for a low-carb option.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 330 mg
