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Irresistible Healthy High Protein Egg Salad With Greek Yogurt

This creamy and nutritious egg salad, made with Greek yogurt, is packed with protein and flavor, making it a perfect quick lunch or snack option.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs For hard boiling
  • 1/2 cup plain Greek yogurt For creaminess and protein
  • 1 tablespoon Dijon mustard Adds flavor
  • 1 tablespoon lemon juice For freshness
  • Salt and pepper To taste
  • Chopped fresh herbs (chives, dill, or parsley) For added flavor
  • Optional: diced celery or bell pepper For crunch

Method
 

Preparation
  1. Place the eggs in a saucepan, cover them with water, and bring to a boil.
  2. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Transfer to an ice bath before peeling.
  3. In a mixing bowl, add Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisk together until smooth.
  4. Once peeled, chop the eggs and add them to the bowl with the yogurt mixture. Combine gently with a spatula.
  5. Fold in your choice of chopped herbs and additional crunchy veggies if desired.
Serving
  1. Enjoy on whole-grain bread, a wrap, or simply on a bed of greens.

Notes

Best eaten within 3 days. Store in an airtight container. For perfectly hard-boiled eggs, add a pinch of salt to the boiling water for easier peeling. Experiment with different mustards for flavors.