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Creamy Easy Egg Salad high in protein served in a bowl ready for lunch.

High Protein Egg Salad

This creamy, tangy egg salad is a quick and satisfying lunch option that keeps you full for hours.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Salad Ingredients
  • 6 large large eggs Cooked to your preference
  • 3 tablespoons plain Greek yogurt Full fat or 2% both work
  • 1-2 tablespoons mayonnaise Use more if you want it extra rich
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped dill pickles or relish Can use more for extra flavor
  • 1 tablespoon chopped red or green onion
  • to taste Salt and black pepper
  • a pinch paprika Optional
  • a squeeze lemon Optional
  • a dash hot sauce Optional

Method
 

Preparation
  1. Cook the eggs: Put eggs in a pot, cover with water, bring to a gentle boil, then turn off the heat and cover for about 10 to 12 minutes. Move them to cold water to cool quickly and peel.
  2. Peel and chop the eggs, adjusting the texture to your preference (chop for chunky, mash for smooth).
  3. Mix the dressing: In a bowl, combine the Greek yogurt, mayo, Dijon, pickles, onion, salt, and pepper. Adjust seasoning and tang as necessary.
  4. Combine the chopped eggs with the dressing and mix gently until coated. Adjust seasoning if desired.
  5. Optional: Chill for 20 to 30 minutes for enhanced flavor before serving.

Notes

Store in a tight container and consume within 3 days for best flavor. Serve as a sandwich, wrap, or over greens for versatile meals.