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.