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.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
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
- 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.
- 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.
- 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.
- Combine and Add Veggies: Fold chopped eggs, diced celery, and sliced green onions into the dressing gently, ensuring every bite is coated evenly.
- 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
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 210 mg
Keywords: high-protein, egg salad, quick recipe, healthy snack, easy lunch, creamy egg salad, protein-packed