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High Protein Egg Salad with Dill

High Protein Egg Salad with Dill

High Protein Egg Salad with Dill offers a nutritious and delicious way to elevate your classic egg salad, making it a wholesome and satisfying meal perfect for busy weeknights or quick lunches. This elevated version ensures you get a protein boost without sacrificing any of the creamy, comforting flavors you love.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, hard-boiled and cooled
  • 1/4 cup plain Greek yogurt full-fat or 2%
  • 2 tablespoons mayonnaise use a good quality one for best flavor
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice freshly squeezed preferred
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup finely diced celery Optional addition
  • 1 tablespoon finely chopped red onion Optional addition

Equipment

  • Medium-sized bowl
  • Fork or potato masher
  • Airtight container

Method
 

  1. Begin by carefully peeling your hard-boiled eggs. Place them in a medium-sized bowl.
    6 large eggs, hard-boiled and cooled
  2. Using a fork or a potato masher, gently mash the eggs until they reach your desired consistency. Some people prefer larger chunks, while others like a finer mash. For a creamier texture, continue mashing until most of the egg is broken down.
    6 large eggs, hard-boiled and cooled
  3. To the mashed eggs, add the plain Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. The Greek yogurt provides the protein boost and a delightful tang, while the mayonnaise adds richness and the Dijon mustard brings a gentle kick.
    6 large eggs, hard-boiled and cooled, 1/4 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice
  4. Sprinkle in the finely chopped fresh dill. Now, season generously with salt and freshly ground black pepper to your taste. If you're using the optional celery and red onion for added crunch and zing, add them now as well.
    2 tablespoons fresh dill, finely chopped, to taste salt, to taste freshly ground black pepper, 1/4 cup finely diced celery, 1 tablespoon finely chopped red onion
  5. Gently fold all the ingredients together until everything is well combined and the eggs are evenly coated in the creamy dressing. Be careful not to overmix, especially if you prefer some texture.
  6. Before serving, take a moment to taste the High Protein Egg Salad with Dill. Adjust salt, pepper, or lemon juice as needed to achieve your perfect flavor balance.
    to taste salt, to taste freshly ground black pepper, 1 teaspoon lemon juice
  7. Your delicious and protein-packed egg salad is ready to be served!

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months, though texture may change. Best enjoyed cold, but can be gently warmed.