If you’re looking for a fresh spin on a beloved classic, this Healthy High Protein Egg Salad with Greek Yogurt Recipe is about to become your new go-to. It’s a vibrant, creamy, and satisfying meal that doesn’t just taste amazing but also packs a powerful protein punch thanks to the combination of hard-boiled eggs and thick Greek yogurt. Perfect for busy days when you want something wholesome and quick, this recipe balances tangy pickle relish and the subtle bite of green onions to make each bite bursting with flavor and texture. Whether you’re spreading it on whole-grain bread, wrapping it in crisp lettuce leaves, or simply enjoying it by the spoonful, this egg salad proves that healthy eating can be downright delicious and super nutritious.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to create something so rich in flavor and texture. Each component plays a vital role—eggs provide that hearty protein base, Greek yogurt lends creaminess without extra fat, and the dill pickle relish adds just the right pop of zest.
- 6 hard-boiled eggs: The main protein source, providing a satisfying, rich base for the salad.
- 1/3 cup plain Greek yogurt: Creamy and tangy, it replaces mayonnaise for a healthier twist.
- 1 tbsp Dijon mustard: Adds a subtle, sharp flavor that brightens up the eggs.
- 1 tbsp dill pickle relish: Lends a crunchy texture and a burst of tangy zestiness.
- 1/2 tsp salt: Essential to bring out all the flavors harmoniously.
- 1/2 tsp black pepper: Adds a gentle, peppery warmth that enhances the dish.
- 2 tbsp green onions: Fresh and slightly pungent, these give a vibrant crunch and color.
How to Make Healthy High Protein Egg Salad with Greek Yogurt Recipe
Step 1: Boil the Eggs
Start by placing your eggs in a large saucepan and cover them with cold water. Bring the water to a steady boil and then cook the eggs for exactly 10 minutes. Timing is key to get perfectly firm yet tender yolks.
Step 2: Cool and Chop
Once boiled, immediately transfer the eggs to an ice bath to halt the cooking and make peeling easier. When cooled, peel and chop the eggs into bite-sized pieces perfect for mixing.
Step 3: Prepare the Dressing
In a medium bowl, whisk together the Greek yogurt, Dijon mustard, dill pickle relish, salt, and black pepper. This creamy mixture is the heart of your salad, packing loads of flavor without the heaviness of traditional mayonnaise.
Step 4: Combine Ingredients
Add the chopped eggs and fresh green onions to your dressing. Gently fold everything together to ensure every morsel is well coated but still light and fluffy. Taste and adjust salt or pepper as needed.
Step 5: Serve and Enjoy
Your Healthy High Protein Egg Salad with Greek Yogurt Recipe is now ready! Dive into it straight from the bowl or prepare it as you like with your favorite accompaniments.
How to Serve Healthy High Protein Egg Salad with Greek Yogurt Recipe
Garnishes
For an extra layer of texture and a splash of color, top with freshly chopped chives, a sprinkle of paprika, or even some thinly sliced radishes. These small touches brighten the flavors and make the dish feel special.
Side Dishes
This egg salad pairs brilliantly with crisp cucumber slices, whole-grain crackers, or a light green salad dressed simply with lemon juice and olive oil. The fresh sides keep the meal balanced and refreshing.
Creative Ways to Present
Try serving your egg salad in crunchy lettuce cups for a low-carb treat or scoop it into avocado halves for an Instagram-worthy, nutrient-rich snack. It’s also fantastic as a filling inside whole-grain pita pockets or layered on toast with sliced tomatoes and sprouts for a hearty lunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover egg salad in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve a bit after sitting, making it an even tastier second-day meal.
Freezing
This recipe isn’t ideal for freezing due to the texture of the Greek yogurt and eggs, which can become watery or rubbery when thawed. It’s best to enjoy it fresh or within a few days refrigerated.
Reheating
Egg salad is best served cold or at room temperature, so reheating isn’t recommended. Just give it a stir and enjoy it straight from the fridge or let it sit out for a few minutes before serving to take the chill off.
FAQs
Can I substitute the Greek yogurt with something else?
Absolutely! While Greek yogurt is perfect for its creaminess and protein content, you can use mayonnaise or a plant-based yogurt alternative if you prefer. Keep in mind that these will slightly alter the nutrition and flavor profile.
How can I make this recipe vegan or vegetarian?
This particular recipe is vegetarian due to the eggs but not vegan. To make a vegan version, you might try substituting the eggs with mashed chickpeas or crumbled tofu and use a vegan yogurt alternative for the dressing.
Is this salad suitable for meal prep?
Yes, this egg salad is excellent for meal prep! Make it a day ahead to give the flavors time to blend, and store it in individual containers for quick, nutritious lunches throughout the week.
Can I add other vegetables or herbs?
Definitely! Fresh dill, parsley, or chives work wonderfully if you want to amplify herbal notes. You could also toss in diced celery or red bell pepper for an added crunch and freshness.
What is the best way to boil eggs for salad?
The trick is to boil the eggs for about 10 minutes and then quickly cool them in an ice bath. This results in firm whites and creamy yolks, which are perfect for chopping and blending into your salad.
Final Thoughts
I genuinely hope you give this Healthy High Protein Egg Salad with Greek Yogurt Recipe a try because it’s one of those wonderfully simple, nourishing dishes that feels like a little hug in every bite. It’s an easy way to fuel your day with quality protein and fresh flavors, whether you’re rushing out the door or enjoying a quiet lunch at home. Once you taste how creamy and vibrant it is, it will likely become a staple in your healthy recipe collection.
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Healthy High Protein Egg Salad with Greek Yogurt Recipe
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Low Fat
Description
Healthy High Protein Egg Salad With Greek Yogurt is a nutritious and flavorful twist on the classic egg salad, combining hard-boiled eggs with creamy Greek yogurt to create a protein-packed dish. Enhanced with Dijon mustard, dill pickle relish, and fresh green onions, this salad offers a perfect balance of tangy and savory flavors. It’s quick to prepare, versatile, and ideal for quick lunches, snacks, or light dinners. Serve it on whole-grain toast, in lettuce wraps, or enjoy it straight from the bowl for a satisfying and energizing meal.
Ingredients
Eggs
- 6 hard-boiled eggs
Dressing
- 1/3 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp dill pickle relish
- 1/2 tsp salt
- 1/2 tsp black pepper
Mix-ins
- 2 tbsp green onions, chopped
Instructions
- Boil the Eggs: Place the eggs in a large saucepan and cover with cold water. Bring to a rolling boil, then cook for 10 minutes. Immediately transfer the eggs to an ice bath to cool completely, which makes peeling easier and stops the cooking process.
- Chop the Eggs: Once cooled, peel the eggs carefully and chop them into bite-sized pieces, ready to be mixed with the dressing.
- Prepare the Dressing: In a mixing bowl, combine the plain Greek yogurt, Dijon mustard, dill pickle relish, salt, and black pepper. Whisk these ingredients together until smooth and well blended.
- Combine Ingredients: Add the chopped eggs and green onions to the dressing. Gently fold everything together until the eggs are fully coated with the dressing. Taste and adjust seasoning if necessary.
- Serve: Enjoy your high protein egg salad on whole-grain toast, wrapped in fresh lettuce leaves, or simply eat it directly from the bowl for a quick, nutritious meal.
Notes
- For best results, use fresh eggs and ensure they are fully cooled before peeling.
- You can substitute dill pickle relish with chopped fresh dill and small diced pickles for a fresher taste.
- Serve chilled or at room temperature depending on your preference.
- This salad can be stored in the refrigerator for up to 3 days in an airtight container.
- For a lower sodium version, reduce or omit the added salt and choose a low-sodium pickle relish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
