High Protein Egg Salad
A creamy, protein-packed twist on the classic egg salad, perfect for quick lunches and meal prep.
Ingredients
Egg Salad Ingredients
- 6 large large eggs Best if eggs are 7–10 days old for easy peeling.
- 3 tablespoons mayonnaise Use light mayo to cut calories.
- 1 tablespoon Greek yogurt Optional for extra creaminess and protein.
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika Optional, for a little kick.
- 1 tablespoon chopped fresh chives Can use parsley instead.
- 1/4 cup diced celery For crunch.
- 1/4 cup diced red onion
- 1/2 medium avocado Cubed, add last to avoid browning.
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil, cover, remove from heat and let sit for 9–12 minutes (9 for creamier yolks, 12 for fully set yolks). Transfer to an ice bath for 5 minutes.
- Peel and chop the eggs: Tap, roll, and peel. Rinse under cool water if needed. Pat dry and chop to your preferred size (bite-sized pieces are best for even dressing coverage).
Making the Dressing
- In a bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon, lemon juice, salt, pepper, and smoked paprika until smooth. Taste and adjust seasoning.
Combining the Salad
- In a mixing bowl, fold chopped eggs, celery, red onion, and chives into the dressing. Gently fold in cubed avocado last to keep it intact.
Chill and Serve
- Refrigerate for 15–30 minutes to let flavors meld (optional). Serve cold on toast, in a sandwich, atop greens, or scooped into avocado halves.
Notes
For lower-fat version, swap mayo/Greek yogurt for all-Greek yogurt. Use cilantro instead of parsley for a brighter flavor, or add a pinch of curry powder for a curried egg salad. Keep avocado fresh by tossing cubes with a little lemon juice and adding just before serving.