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High-Protein Egg Salad

High-Protein Egg Salad
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This High-Protein Egg Salad is a quick, nutritious, and versatile dish combining creamy Greek yogurt, hard-boiled eggs, and fresh veggies. Packed with protein and flavor, it’s perfect for lunches, snacks, or meal prep, offering a satisfying and healthy option that can be customized to your taste.

Ingredients

Scale

Main Ingredients

  • 6 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 cup celery, finely chopped
  • 2 green onions, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Herbs and Add-ins

  • Fresh dill, parsley, or chives, chopped (optional)
  • Avocado, mashed (optional substitution for Greek yogurt)
  • Hot sauce or cayenne pepper (optional for spice)
  • Chopped walnuts or almonds (optional for crunch)
  • Fresh basil and tarragon (optional herb variation)
  • Flaked smoked salmon (optional protein addition)

Instructions

  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cook for 10-12 minutes for hard-boiled eggs. Transfer immediately to an ice bath to stop cooking and ease peeling.
  2. Prepare the Mix-Ins: While the eggs cool, finely chop celery, green onions, and any optional herbs or ingredients you wish to add.
  3. Peel and Chop the Eggs: Gently peel the cooled eggs and chop them into bite-sized, fairly uniform chunks for a pleasant texture.
  4. Combine and Mix: In a bowl, combine chopped eggs, celery, green onions, and any optional mix-ins. Stir in Greek yogurt, Dijon mustard, salt, and pepper until everything is evenly coated.
  5. Taste and Adjust: Taste your salad and add any additional seasoning, herbs, or spices to achieve a balanced flavor with creaminess, tang, and crunch.

Notes

  • Use an ice bath to perfectly cook eggs and avoid overcooked yolks.
  • Chill the egg salad in the refrigerator for 30 minutes to meld flavors.
  • Stir gently to keep the eggs chunky and avoid a mushy texture.
  • Use fresh, crisp celery and freshly chopped herbs for best flavor and crunch.
  • Customize protein content by adding chickpeas or cottage cheese if desired.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Freezing is not recommended as it affects texture negatively.
  • Enjoy the salad cold or at room temperature; reheating is not advised.

Nutrition

Keywords: egg salad, high protein, healthy lunch, quick recipe, gluten free, meal prep, Greek yogurt

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