Description
A creamy, protein-packed egg salad infused with fresh dill and lemon, perfect for lunches or gatherings.
Ingredients
Scale
- 6 whole hard-boiled eggs
- 4 hard-boiled egg whites, chopped
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice
Instructions
- Prepare hard-boiled eggs by placing them in a pot and covering with cold water. Bring to a boil, then cover and let sit for 10-12 minutes.
- Cool the eggs in an ice bath to stop cooking. Peel and set aside.
- Chop the four hard-boiled egg whites into small pieces and add them to a medium bowl.
- Chop up the remaining whole eggs and add them to the bowl.
- Add Greek yogurt, mayonnaise, and Dijon mustard to the bowl.
- Add dill, chives, salt, pepper, paprika, and lemon juice. Mix until creamy.
- Serve in a sandwich, on a bagel, or atop crackers, or mix into a fresh salad.
Notes
For added crunch, consider including diced celery or red onion. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg