Classic High Protein Egg Salad
High protein egg salad that’s creamy, flavorful, and perfectly satisfying. A lighter twist on the classic, ideal for lunches or meal prep.
Ingredients
- Large eggs (8–10, depending on batch size)
- Plain Greek yogurt (1/3 cup; use 2% or full-fat for best texture)
- Mayonnaise (2–3 tablespoons)
- Dijon mustard (1–2 teaspoons)
- Lemon juice (1 teaspoon, freshly squeezed)
- Celery (1–2 ribs, finely diced)
- Red onion or shallot (2–3 tablespoons, finely minced)
- Fresh herbs (such as chives, dill, or parsley; 1–2 tablespoons)
- Salt and black pepper (to taste)
- Optional mix-ins: paprika, pickles or relish, capers, hot sauce
- Serving options: whole grain bread, lettuce leaves, tortillas, crackers, or a bed of greens
Instructions
- Cook the eggs. Place eggs in a single layer in a pot, cover with cold water by about an inch, and bring to a gentle boil. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes. This method yields tender whites and bright, creamy yolks.
- Shock and peel. Transfer eggs to an ice bath for 5–10 minutes. Crack gently and peel under running water. Cooling quickly makes peeling easier and prevents a green ring around the yolks.
- Chop the eggs. Aim for small, even pieces. For a chunkier salad, keep the pieces larger; for a smoother spread, mash lightly with a fork.
- Make the dressing. In a bowl, whisk Greek yogurt, mayonnaise, Dijon, and lemon juice until smooth. Season with salt and pepper. Taste and adjust—add more mustard for tang, more yogurt for protein and body.
- Add the crunch. Fold in celery and onion (or shallot). These add freshness and texture without overshadowing the eggs.
- Combine gently. Stir in the chopped eggs and fresh herbs until everything is coated but not mushy. A light hand keeps the salad airy and appealing.
- Chill and serve. For best flavor, chill 20–30 minutes so the flavors meld. Serve on toast, in a wrap, over greens, or in lettuce cups.
