Healthy High Protein Egg Salad With Greek Yogurt Recipe

Introduction

This healthy high protein egg salad combines creamy Greek yogurt with classic flavors for a delicious and nutritious twist on traditional egg salad. It’s quick to prepare, packed with protein, and perfect for a light lunch or snack.

Ingredients

• 6 hard-boiled eggs
• 1/3 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp dill pickle relish
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions

Instructions

1. Step 1: Place eggs in a large saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer the eggs to an ice bath to cool.
2. Step 2: Once the eggs are cooled, peel and chop them into bite-sized pieces.
3. Step 3: In a mixing bowl, combine the Greek yogurt, Dijon mustard, dill pickle relish, salt, and black pepper. Mix until well blended.
4. Step 4: Add the chopped eggs and green onions to the dressing. Gently fold everything together until the eggs are evenly coated. Adjust seasoning as needed.
5. Step 5: Serve the egg salad on whole-grain toast, in lettuce wraps, or enjoy it directly from the bowl.

Tips & Variations

• For extra crunch, add diced celery or chopped walnuts.
• Substitute dill pickle relish with chopped fresh dill and a squeeze of lemon juice for a fresher flavor.
• Use low-fat Greek yogurt if you prefer a lighter version.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled, and reheating is not recommended for this dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Greek yogurt?

Yes, you can use mayonnaise if you prefer a richer texture, but Greek yogurt makes the salad lighter and adds a pleasant tang while boosting protein.

How do I make sure my hard-boiled eggs peel easily?

Use slightly older eggs if possible, and after boiling, place them in an ice bath immediately. This helps separate the membrane from the shell, making peeling easier.

Healthy High Protein Egg Salad With Greek Yogurt Recipe

---

★★★★★

4.4 from 63 reviews

• Author: Lana
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Healthy High Protein Egg Salad with Greek Yogurt is a delicious, creamy, and nutritious twist on the classic egg salad. Made using Greek yogurt instead of mayonnaise, it offers a lighter, protein-packed option perfect for sandwiches, lettuce wraps, or as a standalone snack. Ready in just 25 minutes, this easy recipe is ideal for a quick meal that feels fresh and satisfying.

---

Ingredients

Scale 1x2x3x

Eggs

• 6 hard-boiled eggs

Dressing

• 1/3 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp dill pickle relish
• 1/2 tsp salt
• 1/2 tsp black pepper

Add-ins

• 2 tbsp green onions, chopped

---

Instructions

1. Boil the Eggs: Place the eggs in a large saucepan and cover them with cold water. Bring to a rolling boil and cook for 10 minutes. Then transfer the eggs immediately to an ice bath to cool and stop the cooking process.
2. Chop the Eggs: Once the eggs are sufficiently cooled, peel the shells carefully and chop the eggs into bite-sized pieces, preparing them for mixing.
3. Prepare the Dressing: In a mixing bowl, combine the plain Greek yogurt, Dijon mustard, dill pickle relish, salt, and black pepper. Stir thoroughly until the ingredients are well blended and create a creamy dressing base.
4. Combine Ingredients: Add the chopped eggs and chopped green onions into the dressing. Gently fold the mixture to coat the eggs evenly without mashing them. Taste and adjust seasoning with additional salt or pepper as needed.
5. Serve: Serve the egg salad chilled or at room temperature. It pairs excellently on whole-grain toast, in crisp lettuce wraps, or served directly from the bowl as a high-protein snack or light meal.

Notes

• For perfectly boiled eggs, use fresh eggs and cool them quickly in ice water to ease peeling.
• Use low-fat or fat-free Greek yogurt to reduce calories while maintaining creaminess.
• Try adding a pinch of smoked paprika or fresh dill for extra flavor variations.
• This egg salad keeps well refrigerated for up to 3 days in an airtight container.
• For a spicier kick, include a bit of hot sauce or chopped jalapeño in the dressing.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: egg salad, healthy egg salad, high protein egg salad, Greek yogurt salad, low fat egg recipe, easy lunch, quick egg salad