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High Protein Egg Salad

High Protein Egg Salad

Skip the mayo and upgrade your lunch with this creamy, tangy, protein-packed egg salad made with Greek yogurt. Ready in 15 minutes perfect for busy days or meal prep
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Lunch, Salad
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs hard-boiled and chopped
  • 1/2 cup plain Greek yogurt or low-fat cottage cheese
  • 1 tbsp Dijon mustard
  • 1 celery stalk finely chopped
  • 2 tbsp red onion minced
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • salt and pepper to taste
Optional Add-Ins
  • chopped dill
  • paprika
  • hot sauce

Equipment

  • Medium pot
  • Mixing Bowl
  • Spoon or Fork
  • Knife

Method
 

  1. Boil the eggs if needed. Place them in a pot of boiling water and simmer for 10–12 minutes. Cool under cold water, peel, and chop.
  2. In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
  3. Add the chopped eggs, celery, and red onion. Gently fold together until everything is evenly coated.
  4. Taste and adjust seasoning. Add dill, paprika, or hot sauce if desired.
  5. Serve on toast, in a pita, wrapped in lettuce, or in a grain bowl. Store leftovers in the fridge for up to 4 days.

Notes

Want even more protein? Add hemp seeds, diced chicken, or chopped edamame. Perfect for meal prepping lunches ahead of a busy week.