Description
This High Protein Egg Salad Low Cal, Low Carb recipe is a quick, creamy, and satisfying lunch that fuels you without the carb-heavy guilt. Made with hard-boiled eggs, Greek yogurt, Dijon mustard, celery, and fresh dill, it delivers 22g of protein per serving and only 4g of carbs. Perfect for meal prep, a post-workout snack, or a family-friendly meal.
Ingredients
8 large eggs
1/3 cup plain Greek yogurt
1 tbsp Dijon mustard
1 stalk celery (diced)
2 tbsp fresh dill (chopped)
Salt to taste
Pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10 minutes
- Drain hot water and run cold water over eggs until cool. Peel the eggs and chop into small pieces
- In a small bowl, whisk together Greek yogurt, Dijon mustard, salt, and pepper until smooth
- In a medium bowl, combine chopped eggs, diced celery, and fresh dill. Pour dressing over and mix gently. Adjust seasoning to taste
- For best flavor, chill for 20 minutes before serving
Notes
For perfect hard-boiled eggs, use room temperature eggs and do not over-boil (a green ring around the yolk indicates overcooking).
Let the salad chill for 20 minutes before serving to allow flavors to meld.
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Serve on lettuce, in lettuce wraps, in cucumber boats, or with bell pepper slices or celery sticks.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 370 mg
Keywords: egg salad, high protein, low calorie, low carb, keto, gluten free