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
