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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/high-protein-egg-salad-with-dill-recipe/