High Protein Egg Salad Recipe
A protein-packed egg salad with Greek yogurt and fresh herbs, perfect for a healthy meal or snack.
Ingredients
- 6 large eggs
- 1/2 cup plain Greek yogurt (or low-fat mayonnaise)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 celery stalk, finely diced (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.
- Cool and peel: Transfer the boiled eggs to an ice water bath and let them cool for 10 minutes. Peel and chop them into small pieces.
- Prepare the dressing: In a large bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine ingredients: Add the chopped eggs, celery (if using), chives, and parsley to the dressing. Stir gently until evenly coated.
- Serve: Enjoy immediately or refrigerate for 30 minutes to allow flavors to blend. Serve on whole-grain bread, lettuce wraps, or as a side dish.
Notes
- Use Greek yogurt for a high-protein, low-fat option.
- Adjust seasonings to taste.