Looking for a quick, healthy, and protein-packed meal or snack? This High Protein Egg Salad with Dill is the answer. It’s creamy, flavorful, and loaded with fresh herbs, making it the perfect choice for a healthy high protein meal, easy healthy meal prep, or fitness snack.
Eggs are a great source of protein, and the addition of dill gives this salad a refreshing twist. Whether you’re packing lunch for work or looking for a light yet filling meal, this protein egg salad is a delicious option that you can prepare in no time.
Ingredients Overview
Here’s a detailed list of ingredients for making Egg Salad with Dill:
- Eggs (6 large)
- Greek Yogurt (¼ cup)
- Mayonnaise (¼ cup)
- Dijon Mustard (1 tablespoon)
- Fresh Dill (2 tablespoons, chopped)
- Celery (1 stalk, finely chopped)
- Red Onion (¼ cup, finely chopped)
- Lemon Juice (1 tablespoon)
- Salt and Black Pepper (to taste)
Kitchen Equipment Needed
To make this recipe, you’ll need the following tools:
- Medium saucepan
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Fork or potato masher
- Spoon or spatula
Step-by-Step Preparation
Follow these steps to make a quick and easy High Protein Egg Salad with Dill:
-
Boil the Eggs:
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let simmer for 9-12 minutes. -
Cool and Peel the Eggs:
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 10 minutes, then peel the eggs. -
Chop the Eggs:
Using a knife or egg slicer, chop the peeled eggs into small pieces. Transfer the chopped eggs to a mixing bowl. -
Prepare the Dressing:
In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and creamy. -
Combine the Salad:
Add the chopped dill, celery, and red onion to the bowl with the eggs. Pour the dressing over the egg mixture and gently stir until everything is evenly coated. -
Taste and Adjust:
Taste the egg salad and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to taste. -
Serve and Enjoy:
Serve immediately on toast, in a lettuce wrap, or as a filling for a sandwich.
Tips for the Creamiest Egg Salad
- Use Greek Yogurt: For a lighter option, swap some or all of the mayonnaise with Greek yogurt for a protein boost and a creamy texture.
- Chill Before Serving: Let the egg salad chill in the refrigerator for at least 15-30 minutes before serving to allow the flavors to meld.
- Add Fresh Herbs: Fresh dill adds a burst of flavor, but you can also add chopped parsley, chives, or green onions for extra freshness.
Common Mistakes to Avoid
- Overcooking the Eggs: Avoid rubbery eggs by simmering them for the right amount of time (9-12 minutes).
- Using Watery Ingredients: Be sure to drain excess liquid from ingredients like chopped celery to prevent the salad from becoming watery.
- Skipping the Cooling Step: Cooling the eggs in ice water makes peeling easier and prevents the yolks from turning green.
Serving and Presentation Ideas
- On Toast: Serve the egg salad on whole-grain toast or a bagel for a hearty meal.
- In a Wrap: Roll the egg salad in a whole wheat tortilla or lettuce wrap for a low-carb option.
- As a Dip: Serve with sliced veggies or whole-grain crackers for a protein-packed snack.
Recipe Variations and Customizations
- Avocado Egg Salad: Add mashed avocado for extra creaminess and healthy fats.
- Spicy Egg Salad: Add a dash of hot sauce or a pinch of cayenne pepper for a spicy kick.
- Mediterranean Twist: Add chopped olives, cucumbers, and a sprinkle of feta cheese for a Mediterranean-inspired version.
Meal Prep and Storage Tips
- Storage: Store egg salad in an airtight container in the refrigerator for up to 3 days.
- Portioning: Divide into meal prep containers for easy grab-and-go lunches throughout the week.
- Avoid Freezing: Egg salad doesn’t freeze well due to the creamy dressing, so it’s best enjoyed fresh.
Pairing Ideas for a Complete Meal
- Fresh Green Salad: Serve with a side of mixed greens for a light, balanced meal.
- Vegetable Soup: Pair with a bowl of vegetable soup or tomato soup for a comforting lunch.
- Fresh Fruit: A side of fresh fruit or fruit salad complements the creaminess of the egg salad.
FAQ Section
Can I make this recipe dairy-free?
Yes, simply replace the Greek yogurt with a dairy-free alternative, such as coconut yogurt or a dairy-free mayo.
How do I keep the egg salad from getting watery?
Make sure to drain excess liquid from ingredients like celery, and mix the salad just before serving for the freshest results.
Can I use dried dill instead of fresh?
Yes, you can use dried dill, but the flavor will be more subtle. Use about 1 teaspoon of dried dill as a substitute for fresh dill.
Enjoy Your High Protein Egg Salad with Dill
This High Protein Egg Salad with Dill is a creamy, flavorful, and protein-packed meal that’s perfect for lunch, dinner, or a quick snack. With its fresh ingredients and simple preparation, it’s sure to become a favorite in your kitchen. If you loved this recipe, be sure to share it with your friends and subscribe to our blog for more healthy, high-protein meal ideas!
Egg Salad with Dill: A Perfect Healthy Snack
Looking for a quick, healthy, and protein-packed meal or snack? This High Protein Egg Salad with Dill is the answer.
- To make this recipe, you’ll need the following tools:
- Medium saucepan
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Fork or potato masher
- Spoon or spatula
- Here’s a detailed list of ingredients for making Egg Salad with Dill:
- Eggs (6 large)
- Greek Yogurt (¼ cup)
- Mayonnaise (¼ cup)
- Dijon Mustard (1 tablespoon)
- Fresh Dill (2 tablespoons, chopped)
- Celery (1 stalk, finely chopped)
- Red Onion (¼ cup, finely chopped)
- Lemon Juice (1 tablespoon)
- Salt and Black Pepper (to taste)
- Follow these steps to make a quick and easy High Protein Egg Salad with Dill:
- Boil the Eggs:
- Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let simmer for 9-12 minutes.
- Cool and Peel the Eggs:
- Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 10 minutes, then peel the eggs.
- Chop the Eggs:
- Using a knife or egg slicer, chop the peeled eggs into small pieces. Transfer the chopped eggs to a mixing bowl.
- Prepare the Dressing:
- In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and creamy.
- Combine the Salad:
- Add the chopped dill, celery, and red onion to the bowl with the eggs. Pour the dressing over the egg mixture and gently stir until everything is evenly coated.
- Taste and Adjust:
- Taste the egg salad and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to taste.
- Serve and Enjoy:
- Serve immediately on toast, in a lettuce wrap, or as a filling for a sandwich.
Use Greek Yogurt: For a lighter option, swap some or all of the mayonnaise with Greek yogurt for a protein boost and a creamy texture.
Chill Before Serving: Let the egg salad chill in the refrigerator for at least 15-30 minutes before serving to allow the flavors to meld.
Add Fresh Herbs: Fresh dill adds a burst of flavor, but you can also add chopped parsley, chives, or green onions for extra freshness.
