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High-Protein Egg Salad

High-Protein Egg Salad

A quick, tasty, and nutrient-packed High-Protein Egg Salad combining rich protein from hard-boiled eggs with creamy mayo, crisp veggies, and fresh herbs. Perfect for a speedy lunch, wholesome snack, or light dinner that’s both satisfying and simple to prepare.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup celery, diced
  • 2 green onions, sliced
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Boil the Eggs Perfectly: Place your eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let them sit covered for about 9-12 minutes before transferring to an ice bath to stop cooking and make peeling easier.
  2. Peel and Chop Eggs: Gently peel the cooled eggs and chop them into your preferred size—either chunky for a rustic feel or finely diced for a smoother salad texture.
  3. Mix Dressing Ingredients: In a mixing bowl, combine mayonnaise, Dijon mustard, fresh lemon juice, salt, and pepper to create a creamy, zesty dressing. Adjust seasoning to taste.
  4. Combine and Add Veggies: Fold chopped eggs, diced celery, and sliced green onions into the dressing gently, ensuring every bite is coated evenly.
  5. Stir in Fresh Herbs and Chill: Add finely chopped fresh dill to brighten the salad, then refrigerate for at least 30 minutes to let flavors meld beautifully.

Notes

  • Use older eggs for easier peeling as fresh eggs tend to cling to shells.
  • Avoid rubbery yolks by timing boiling and cooling carefully.
  • Mix some egg whites finely chopped and some chunkier for varied texture.
  • Add salt after mixing the salad to prevent drawing out moisture too early.
  • For extra creamy texture, stir mayo and mustard very well before adding eggs.

Nutrition

Keywords: high-protein, egg salad, quick recipe, healthy snack, easy lunch, creamy egg salad, protein-packed