High-Protein Egg Salad
A creamy, tangy, and flavorful egg salad packed with protein, perfect for meal prep or a quick power meal.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
- •6 whole x-large whole eggs
- •8 whole large egg whites
- •1 cup nonfat plain Greek yogurt
- •1 tbsp Dijon mustard
- •1 tbsp dill pickle relish (drained if juicy)
- •1 tbsp apple cider vinegar or lemon juice
- •2 tbsp fresh dill, finely chopped
- •1/4 tsp ¼ tsp salt (adjust to taste)
- •1/4 tsp ¼ tsp black pepper
- •1/4 tsp ¼ tsp smoked paprika (optional)
- •1/3 cup ⅓ cup finely diced cucumber (patted dry) or 2 tbsp finely chopped celery
- •2 tbsp finely chopped red onion
- 1
Bring a pot of water to a boil. Carefully add the 6 whole eggs and 8 egg whites. (Use a silicone egg mold for the extra whites if you want to save time.)
- 2
Boil for 9–10 minutes.
- 3
Transfer eggs immediately into an ice bath for 5–10 minutes.
- 4
Peel and chop eggs into bite-sized chunks.
- 5
In a large bowl, mix Greek yogurt, Dijon mustard, pickle relish, vinegar, dill, salt, pepper, and smoked paprika.
- 6
Fold in the chopped eggs, cucumber (or celery), and red onion until creamy and combined.
- 7
Chill for 30 minutes if you want maximum flavor—or smash it right away.
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