Description
A quick, tasty, and protein-packed High Protein Egg Salad recipe combining rich eggs, creamy Greek yogurt, and fresh crunchy veggies for a nutritious meal or snack perfect any time of day.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 green onions, finely chopped
- 1 teaspoon lemon juice
- Salt, to taste
- Black pepper, to taste
Optional Extras
- Fresh herbs (dill, parsley, chives) – chopped
- Mashed avocado (as yogurt substitute)
- Hot sauce or cayenne pepper (for spice)
- Chopped pickles or radishes (for extra crunch)
- Bacon bits (for keto version)
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to ice water to cool completely before peeling.
- Chop and Prepare Ingredients: Peel the eggs and roughly chop them into bite-sized pieces. Finely chop celery, green onions, and any herbs you are using. Prepare the lemon juice and gather the Greek yogurt and Dijon mustard.
- Mix the Salad: In a medium bowl, combine chopped eggs, celery, green onions, and herbs. Add Greek yogurt, Dijon mustard, and lemon juice. Gently fold everything together until well combined but still chunky.
- Season to Taste: Sprinkle with salt and pepper, tasting as you go until the seasoning feels just right. Adjust lemon juice or mustard according to your preferred tanginess.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to let the flavors meld. Serve chilled for the best taste and texture.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg