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High Protein Egg Salad

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A delightful and protein-packed twist on the classic egg salad, perfect for lunches or as a post-workout snack.

Ingredients

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  • 6 hard-boiled eggs
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Chopped celery (optional)
  • Chopped green onions (optional)
  • Fresh dill or parsley (optional)

Instructions

  1. Boil the eggs: Bring a pot of water to a rolling boil. Gently lower the eggs in using a spoon to avoid cracking. Once boiling, reduce the heat to medium-low and let them simmer for 9-12 minutes. After the timer goes off, plunge them into an ice bath.
  2. Prepare the salad base: While the eggs cool, grab a mixing bowl. Add the Greek yogurt, Dijon mustard, and lemon juice. Stir them together well until combined.
  3. Chop the eggs: Peel the cooled eggs and chop them into bite-sized pieces.
  4. Combine ingredients: Add the chopped eggs to the yogurt mixture. Gently fold the eggs into the mixture until they’re evenly coated. Season with salt and pepper, then fold in the chopped celery, green onions, and herbs if you’re using them.
  5. Chill and serve: For best flavor, cover the salad and let it chill in the fridge for about 30 minutes.

Notes

This egg salad can be served on toast, as a salad topping, or rolled in a wrap. Additionally, it can be made ahead and stored in the fridge for up to 3-4 days.

Nutrition

Keywords: egg salad, high protein, healthy lunch, picnic food, quick recipes

Find it online: https://flavorvia.com/high-protein-egg-salad/