High Protein Egg Salad with Dill Recipe

Introduction

This High Protein Egg Salad with Dill is a creamy, flavorful dish packed with protein and perfect for a quick lunch or snack. Ready in under 10 minutes, it’s versatile enough to enjoy on sandwiches, wraps, or with crackers. Fresh dill and chives brighten the traditional egg salad for a tasty twist.

Ingredients

• 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, to taste
• 1/4 teaspoon black pepper, to taste
• 1/8 teaspoon paprika
• 1/2 teaspoon fresh lemon juice (optional)

Instructions

1. Step 1: Prepare hard-boiled eggs by boiling them for 13 minutes, then cool them in cold water. Peel the eggs and separate the yolks from four of them, keeping the whites whole. Chop all the eggs and egg whites into small pieces and place in a medium bowl.
2. Step 2: Add Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice (if using) to the chopped eggs. Mix thoroughly with a fork or spoon until the mixture is creamy and well combined.
3. Step 3: Serve immediately on toast, in a sandwich, with crackers, or over a salad. Alternatively, store in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

• Add diced white or red onion, capers, sun-dried tomatoes, or a dash of hot sauce like sriracha for extra flavor.
• Substitute green onions for chives or use dried dill if fresh is unavailable, though fresh dill provides the best taste.
• For a mayo-free version, increase the Greek yogurt slightly to maintain creaminess.
• Serve egg salad on avocado toast or top with Everything But The Bagel seasoning for a tasty variation.
• Try adding diced cucumbers, bell peppers, or chopped bacon for added texture and flavor.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 5 days. It’s best to stir the salad again after a day or two to redistribute the ingredients. Reheat is not necessary; serve chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is egg salad high in protein?

Yes, this recipe is higher in protein than traditional egg salad thanks to the addition of extra egg whites and Greek yogurt. Each serving contains about 28 grams of protein, making it satisfying and nutritious.

Can I make this egg salad ahead of time?

Absolutely. This egg salad can be prepared in advance and stored in the refrigerator for up to 5 days. It’s a convenient option for meal prep and quick lunches throughout the week.

High Protein Egg Salad with Dill Recipe

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4.9 from 60 reviews

This High Protein Egg Salad with Dill is a creamy, nutritious, and flavorful recipe perfect for sandwiches, wraps, or salads. Made with hard-boiled eggs, Greek yogurt, a touch of mayonnaise, fresh dill, and chives, it delivers a satisfying protein boost with over 28 grams per serving. Ready in under 10 minutes and easily made ahead, it’s an ideal meal prep option for a healthy lunch or snack.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Main Course, Salad, Snack
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 6 whole hard-boiled eggs
• 4 hard-boiled egg whites

Dressing & Flavorings

• 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, to taste
• 1/4 teaspoon black pepper, to taste
• 1/8 teaspoon paprika
• 1/2 teaspoon fresh lemon juice (optional)

Instructions

1. Prepare hard-boiled eggs: Bring a large pot of water to a boil with enough water to cover eggs by at least 1 inch. Carefully place whole eggs into boiling water, reduce heat to medium-low, cover, and cook for 13 minutes. Immediately transfer eggs to cold water or ice bath for 2-3 minutes, then peel and rinse.
2. Chop eggs: Peel the eggs and separate the yolks from 4 of the eggs, keeping the six whole eggs intact. Chop all eggs (whole eggs plus egg whites) into small pieces and transfer to a medium bowl.
3. Mix ingredients: Add Greek yogurt, mayonnaise, Dijon mustard, fresh dill, chives, salt, pepper, paprika, and lemon juice to the bowl with eggs. Mix well with a fork or spoon until the egg salad reaches a creamy consistency.
4. Serve or store: Serve immediately on bread, bagels, crackers, salads, or wraps. Alternatively, refrigerate in an airtight container for up to 5 days. Stir before serving if stored.

Notes

• Use fresh dill for best flavor; dried dill weed can be substituted but fresh is preferred.
• Greek yogurt increases protein and reduces fat compared to traditional mayo-only recipes.
• Customize by adding diced onions, capers, sun-dried tomatoes, or avocado.
• If you want a mayonnaise-free version, increase Greek yogurt slightly.
• Egg salad keeps well refrigerated; stir before eating after a day or two to recombine ingredients.
• Perfect for meal prep, parties, or using leftover Easter eggs.

Keywords: egg salad with dill, high protein egg salad, healthy egg salad, creamy egg salad, easy lunch recipes, egg salad sandwich, Greek yogurt egg salad