High Protein Egg Salad

A delightful twist on a classic dish, this High Protein Egg Salad combines creamy eggs and yogurt with crunchy celery and fresh chives for a nutritious and flavorful meal.

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Prep Time 15

Total Time 45

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

Main Ingredients

6 large hard-boiled eggs, peeled and chopped Ensure they are perfectly boiled.
1/3 cup plain non-fat Greek yogurt Can substitute with regular yogurt.
1 tablespoon light mayonnaise Optional; can be omitted to lighten the dish.
1 teaspoon Dijon mustard
1/4 cup finely diced celery Adds crunch.
2 tablespoons chopped fresh chives or green onions For added flavor.
1/4 teaspoon smoked paprika
Salt and black pepper to taste
A squeeze of fresh lemon juice Enhances flavor.

Method

Preparation

Place your chopped hard-boiled eggs in a medium-sized mixing bowl.
In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until the dressing is smooth.
Add the diced celery and chopped chives to the bowl with the eggs.
Pour the creamy dressing over the egg mixture.
Using a spatula or a large spoon, gently fold everything together until the eggs are evenly coated.
Season with salt, black pepper, and smoked paprika. Stir once more to distribute the spices.
Taste the salad and adjust the seasoning if needed.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together before serving.

Notes

Store any leftover egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Adjust the thickness of the dressing with yogurt or mayonnaise. Optional variations include adding garlic powder, avocado, or spices.