High Protein Egg Salad Dill (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 whole hard-boiled eggs
02 -
4 hard-boiled egg whites (yolks removed)
→ Dressing and Seasoning
03 -
1/3 cup plain Greek yogurt
04 -
2 tablespoons mayonnaise
05 -
1 teaspoon Dijon mustard
06 -
1 1/2 teaspoons fresh dill, finely chopped
07 -
1 teaspoon fresh chives, finely chopped
08 -
1/2 teaspoon salt, or to taste
09 -
1/4 teaspoon black pepper, or to taste
10 -
1/8 teaspoon paprika
11 -
1/2 teaspoon fresh lemon juice (optional)
# Instructions:
01 -
Hard-boil the eggs. Remove the yolks from 4 eggs to separate the egg whites. Chop all eggs and egg whites into small pieces and add to a medium-sized bowl.
02 -
Add the Greek yogurt, mayonnaise, Dijon mustard, fresh dill, chives, salt, black pepper, paprika, and lemon juice (optional) to the bowl. Mix well using a fork or spoon until a creamy consistency is achieved.
03 -
Serve the egg salad as a sandwich filling, on a bagel, with crackers, or as a topping for a salad. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
# Notes:
01 -
Ensure eggs are completely cooled before chopping to achieve a better texture in the salad.