Description
This High Protein Egg Salad with Dill is creamy, herby, and tangy with a protein punch from extra egg whites and Greek yogurt. Perfect for meal prep, sandwiches, or light lunches.
Ingredients
Units
Scale
- 6 whole eggs
- 4 egg whites
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 teaspoon fresh lemon juice
Instructions
- Place whole eggs and extra egg whites in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Transfer to an ice bath. Once cool, peel and pat dry.
- Roughly chop eggs.
- In a large bowl, mix Greek yogurt, mayonnaise, Dijon, lemon juice, salt, pepper, and paprika.
- Gently fold in eggs, dill, and chives.
- Taste and adjust seasoning. Chill for at least 15 minutes.
Nutrition
- Calories: 185
