Description
This high-protein egg salad with dill is a creamy, refreshing, and protein-packed meal that comes together in under 15 minutes. Perfect for meal prep, lunchboxes, or light dinners, it’s a quick and healthy meal option with a bright herby flavor and satisfying texture.
Ingredients
Scale
- 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 (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- Prepare the eggs: Hard-boil the eggs by placing them in a pot with water that covers them by about an inch. Bring to a boil, then lower the heat and simmer for 13 minutes. Immediately place the eggs in an ice bath or under cold running water until cooled, then peel and set aside.
- Chop the eggs: Use six whole eggs and remove the yolks from four additional eggs to keep only the whites. Chop all eggs into small pieces and add them to a medium bowl.
- Mix the base: Add Greek yogurt, mayonnaise, Dijon mustard, chopped dill, chopped chives, salt, pepper, paprika, and lemon juice to the eggs. Mix well with a spoon or fork until the salad is creamy and evenly combined.
- Taste and adjust: Taste the mixture and adjust seasonings if needed. If you want a looser consistency, add a bit more yogurt or a splash of lemon juice.
- Serve and store: Enjoy right away in sandwiches, wraps, or on salads, or store in the fridge in an airtight container for up to five days.
Notes
- If you prefer an egg salad without mayo, substitute it entirely with Greek yogurt. For added texture and flavor, mix in diced pickles, celery, red onion, or even a few drops of hot sauce. This recipe is naturally gluten-free and works well with keto or low-carb diets when served in lettuce wraps. For a fun variation, top the salad with Everything Bagel seasoning or pair it with avocado toast.
- Prep Time: 10 minutes
- Cook Time: 13 minutes (for boiling eggs)
- Category: Lunch, Snack
- Method: No-cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 259 kcal
- Sugar: 6.1 g
- Sodium: 343 mg
- Fat: 11.8 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 8.4 g
- Fiber: 0.5 g
- Protein: 28.1 g
- Cholesterol: 294 mg