Description
Healthy High Protein Egg Salad With Greek Yogurt is a nutritious and delicious take on the classic egg salad. This recipe combines hard-boiled eggs with creamy Greek yogurt, providing a protein-packed meal that is perfect for quick lunches, snacks, or light dinners. With only 15 minutes of prep time, this versatile dish can be served on whole-grain toast, in lettuce wraps, or enjoyed straight from the bowl. The addition of green onions and dill pickle relish enhances flavor while keeping it fresh and exciting. Whether you’re a busy professional or a health-conscious eater, this egg salad will keep you satisfied and energized throughout your day.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/3 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp dill pickle relish
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp green onions
Instructions
- Boil the Eggs: Place eggs in a large saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes. Transfer eggs to an ice bath to cool.
- Chop the Eggs: Once cooled, peel and chop the eggs into bite-sized pieces.
- Prepare the Dressing: In a mixing bowl, combine Greek yogurt, Dijon mustard, dill pickle relish, salt, and black pepper. Mix well.
- Combine Ingredients: Add chopped eggs and green onions to the dressing. Gently fold until well coated. Adjust seasoning if needed.
- Serve: Enjoy on whole-grain toast, in lettuce wraps, or directly from the bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: SIDES
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 370mg