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This high-protein egg salad transforms ordinary hard-boiled eggs into a creamy, herb-infused delight that works perfectly for quick lunches or light dinners. The combination of Greek yogurt and mayonnaise creates the ideal balance of tanginess and richness, while fresh dill and chives add bright, garden-fresh flavor.
I created this recipe during a busy work week when I needed quick, nutritious lunches that wouldn’t leave me hungry an hour later. Now it’s my go-to protein boost that I make every Sunday for the week ahead.
Ingredients
- Fresh dill: Provides the signature flavor that elevates this egg salad beyond basic versions; look for bright green fronds without yellowing
- Greek yogurt: Adds protein and creamy texture with less fat than using only mayonnaise
- Dijon mustard: Brings a subtle tang that balances the richness of the eggs; choose smooth varieties for best texture
- Hard-boiled eggs: Should be cooked just until the yolks are set but still bright yellow; avoid overcooking which causes gray rings
- Fresh chives: Offer a mild onion flavor without overpowering the delicate eggs; snip with scissors for easiest preparation
- Lemon juice: Brightens all the flavors with just a touch of acidity; use fresh for best results
Step-by-Step Instructions
- Prepare the eggs:
- Place eggs in a single layer in a pot, cover with cold water by one inch, and bring to a rolling boil. Remove from heat, cover, and let stand for exactly 9 minutes. Transfer to an ice bath immediately to stop cooking, ensuring perfectly set yolks without the grayish ring that indicates overcooking.
- Peel and chop:
- Once completely cooled, gently tap each egg against a hard surface and roll to crack the shell all over. Peel under cool running water to help remove shell fragments. Separate the whites from 4 eggs as directed, then chop all eggs into small, uniform pieces about ¼-inch for the perfect texture.
- Combine and season:
- In a medium bowl, gently fold together chopped eggs, Greek yogurt, mayonnaise, and Dijon mustard until evenly coated. Add the fresh herbs, salt, pepper, paprika, and lemon juice, folding just until incorporated. Taste and adjust seasonings, being careful not to overmix which can make the salad too pasty.
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The fresh dill is truly the star ingredient here. I grow it in my kitchen windowsill year-round just for this recipe. Once when I substituted dried dill in a pinch, my husband immediately noticed the difference and requested I never skip the fresh herbs again.
Make-Ahead Tips
This egg salad actually improves when made a day ahead as the flavors have time to meld together. Store in an airtight container in the refrigerator for up to five days. If you notice any liquid separation after storage, simply stir gently before serving to recombine.
Serving Suggestions
For a low-carb option, serve this egg salad in lettuce cups using sturdy romaine leaves or butter lettuce. Alternatively, spread on whole-grain toast and top with sliced avocado and microgreens for a complete meal. For entertaining, pipe small portions onto cucumber rounds or endive leaves for an elegant appetizer that disappears quickly.
Dietary Modifications
This recipe is naturally gluten-free and vegetarian. For a dairy-free version, replace the Greek yogurt with additional mayonnaise or dairy-free yogurt alternatives made from coconut or almond. Those watching sodium can reduce or omit the added salt since Dijon mustard already contains sodium.
Frequently Asked Questions
- → How do I make creamy egg salad?
Combine hard-boiled eggs with Greek yogurt, mayonnaise, Dijon mustard, and fresh herbs like dill and chives to achieve a creamy texture and fresh flavor.
- → Can I substitute Greek yogurt?
Yes, you can use plain yogurt, sour cream, or even cream cheese as a substitute for Greek yogurt.
- → How long can I store this egg salad?
This salad can be stored in an airtight container in the refrigerator for up to five days.
- → What can I serve this egg salad with?
Serve it in a sandwich, on crackers, bagels, or as a topping for green salads for a filling and flavorful meal.
- → Can I skip the mayonnaise?
Yes, you can replace mayonnaise with additional Greek yogurt or other creamy substitutes like avocado for a lighter version.