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High-Protein Egg Salad

High-Protein Egg Salad
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This High-Protein Egg Salad is a quick, nutritious, and delicious meal, perfect for busy days when you want a satisfying and healthy dish without spending too much time in the kitchen. Featuring creamy texture combined with bold flavors, it keeps your energy steady and is easy to customize with herbs, veggies, or spices for any craving or diet.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled and chopped
  • 1/4 cup Greek yogurt or mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons fresh herbs (such as dill or chives), chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon lemon juice (optional)

Variations (Optional Add-ins)

  • Mashed avocado (to replace some mayonnaise for creaminess)
  • A pinch of cayenne pepper or a dash of hot sauce (for spice)
  • Chopped bell peppers or shredded carrots (for extra crunch and color)
  • Low-fat Greek yogurt (instead of mayonnaise for a lighter version)

Instructions

  1. Prepare the Eggs: Start by hard-boiling the eggs evenly—this typically takes about 9-12 minutes. Once done, cool them in ice-cold water to stop the cooking process and make peeling easier.
  2. Chop the Ingredients: Peel the cooled eggs and chop them into bite-sized pieces. Finely dice celery and red onion, and chop fresh herbs so they can evenly distribute throughout the salad.
  3. Mix the Dressing: In a mixing bowl, combine your choice of mayonnaise or Greek yogurt with Dijon mustard, salt, pepper, and a splash of lemon juice for brightness. Stir until smooth and creamy.
  4. Combine and Toss: Gently fold the chopped eggs, celery, onion, and herbs into the dressing. Make sure everything is coated evenly but avoid over-mixing to keep the eggs from turning mushy.
  5. Taste and Adjust: Give your High-Protein Egg Salad a final taste and add more salt, pepper, or lemon juice if needed. Chill for 10-15 minutes before serving, if possible, to let the flavors mingle.

Notes

  • Use eggs that are a few days old for easier peeling and better texture.
  • Gently fold ingredients to maintain a nice chunkiness in the salad—avoid overmixing.
  • Let the salad chill before serving to enhance flavor and help thicken the texture.
  • Use fresh herbs such as dill, parsley, or chives to elevate the taste compared to dried.
  • Adjust the quantity of mayonnaise or Greek yogurt to achieve your preferred creaminess.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and stir gently before serving again.
  • Do not freeze the salad, as texture changes negatively.
  • Serve chilled or at room temperature; reheating is not recommended.

Nutrition

Keywords: egg salad, high protein, healthy lunch, quick recipe, meal prep, gluten free

Find it online: https://marybaking.com/high-protein-egg-salad/