Description
This High Protein Egg Salad is creamy, flavorful, and packed with protein from eggs and Greek yogurt. It’s perfect for sandwiches, wraps, lettuce cups, or as a nutritious meal-prep lunch that is quick to make and versatile.
Ingredients
Main Ingredients
- 8 large hard-boiled eggs, chopped
- ¼ cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped celery
- 2 tbsp chopped green onions
- 1 tbsp chopped fresh dill or parsley
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Prepare the Eggs: Peel the hard-boiled eggs and chop them into small pieces.
- Make the Dressing: In a large bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth and creamy.
- Combine Ingredients: Add the chopped eggs, celery, green onions, and fresh dill or parsley into the bowl with the dressing.
- Mix Gently: Stir everything gently to coat the ingredients evenly without breaking the eggs too much.
- Season: Add salt and black pepper to taste and mix lightly again.
- Garnish and Serve: Sprinkle paprika on top if desired, and serve chilled on bread, crackers, or lettuce leaves.
Notes
- Add diced avocado for extra creaminess and flavor.
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
- This salad is excellent for meal prep and makes a satisfying high-protein lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
