High Protein Egg Salad with Dill
High Protein Egg Salad with Dill is a refreshing and protein-packed dish that brings the flavors of summer right to your table. Creamy hard-boiled eggs are combined with zesty Dijon mustard, fresh dill, and crunchy celery for a delightful salad that can be enjoyed on its own or as a filling in sandwiches and wraps. This quick and easy recipe is perfect for lunch boxes, picnics, or casual family gatherings, making it a versatile addition to your meal prep repertoire.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup diced celery
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat, cover, and let sit off the heat for 12 minutes. Transfer to an ice bath for 5 minutes before peeling.
- Chop the peeled eggs into small pieces.
- In a mixing bowl, combine chopped eggs, Greek yogurt, diced celery, Dijon mustard, fresh dill, salt, and pepper. Mix gently until well combined.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving.
- Serve on whole-grain bread or lettuce leaves as desired.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 170
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg