High-Protein Greek Yogurt Egg Salad (Healthy Lunch Classic)

Egg salad is a quick, delicious lunch classic, but traditional recipes are packed with mayonnaise, which adds a lot of calories and saturated fat. This High-Protein Greek Yogurt Egg Salad swaps the mayo for creamy, protein-packed Greek yogurt. Combined with fresh dill, dijon mustard, and green onions, you get the same creamy texture and delicious flavor with half the fat and double the protein.

Why Swap Mayo for Greek Yogurt?

• More Protein: Greek yogurt is packed with protein, helping you stay full and satisfied for longer.
• Fewer Calories & Fat: Swapping mayonnaise for plain Greek yogurt dramatically reduces the calorie count.
• Probiotics: Greek yogurt contains gut-healthy probiotics.

Ingredients You’ll Need

• Hard-Boiled Eggs (6 large): Peeled and chopped.
• Plain Greek Yogurt (1/3 cup): 0% or 2% fat.
• Dijon Mustard (1 tsp): For tanginess.
• Lemon Juice (1 tsp): For brightness.
• Green Onions (2 tbsp) & Fresh Dill (1 tbsp): Chopped.
• Salt & Black Pepper: To taste.

Step-by-Step Assembly Guide

1. Boil and Cool Eggs: Boil eggs for 10-12 minutes, then transfer immediately to an ice bath. This makes peeling easy.
2. Mix the Dressing: In a medium bowl, whisk together the Greek yogurt, dijon mustard, lemon juice, salt, and pepper until smooth.
3. Combine: Fold in the chopped hard-boiled eggs, green onions, and fresh dill. Stir gently until the eggs are evenly coated in the dressing.
4. Serve: Enjoy on whole-grain toast, inside a wrap, or spooned into lettuce boats for a low-carb option.