High Protein Classic Boiled Egg Salad
Elevate your lunch game with this *High Protein Classic Boiled Egg Salad*, a nutritious twist on a timeless favorite. Packed with six hard-boiled eggs, creamy Greek yogurt, and just a touch of mayo, this recipe delivers a protein-rich, guilt-free indulgence. A zesty blend of Dijon mustard, lemon juice, and paprika adds a tantalizing depth of flavor, while crisp celery, crunchy red onion, and fresh parsley provide the perfect balance of texture and freshness. Serve this irresistible salad over a bed of vibrant mixed greens and juicy cherry tomatoes for a light yet satisfying meal, or use it as a protein-packed filling for sandwiches and wraps. Ready in just 25 minutes, this recipe is perfect for meal prep, quick lunches, or healthy snacks. Whether you're seeking a low-carb option or simply craving a delicious, nutritious classic, this boiled egg salad checks all the boxes!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup Greek yogurt
- 0.25 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 2 stalks celery, finely chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
Instructions
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit in the hot water for 9-12 minutes, depending on how well done you like your eggs.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Once cooled, peel and roughly chop the eggs.
In a large mixing bowl, combine Greek yogurt, mayonnaise, dijon mustard, and lemon juice. Stir until smooth.
Add chopped celery, red onion, parsley, salt, pepper, and paprika to the dressing and mix well.
Gently fold the chopped eggs into the dressing mixture until well coated.
Adjust seasonings to taste, if necessary.
Serve the egg salad over a bed of mixed greens and garnish with cherry tomatoes. Alternatively, serve it as a filling for sandwiches or wraps.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 391 mg | 30% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
