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
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
- 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.
- 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.
- 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.
- 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.
- 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
