You know those days when you need something quick, filling, and packed with protein? That’s exactly when I turn to my favorite Egg Salad with Dill. This high-protein Egg Salad with Dill has been my go-to for years—perfect for rushed mornings, simple lunches, or light dinners that still satisfy.
I first discovered the magic of Egg Salad with Dill after one too many boring desk lunches, and I’ve never looked back. With just six basic ingredients (plus a little salt and pepper), you get a creamy, crunchy, herb-packed meal that delivers flavor and fuel. The fresh dill completely transforms the dish, giving this Egg Salad with Dill a bright, spring-like freshness—even on the gloomiest Mondays. And the best part? It’s so easy to make, you’ll remember every step after just one try.
Table of contents:
Why You’ll Love This High Protein Egg Salad with Dill
This isn’t your average egg salad—it’s the lunchtime hero you’ve been waiting for. Here’s why:
- Protein powerhouse: Packing 15g of protein per serving, it keeps hunger at bay for hours (perfect for post-workout or busy afternoons!)
- Ready in 15 minutes: Hard-boil the eggs while you brush your teeth—it’s that simple
- Bright, fresh flavor: The dill and Dijon give it a zesty kick that’ll make store-bought versions taste sad
- Endlessly adaptable: Throw it on toast, scoop it with crackers, or eat it straight from the bowl—no judgement here
Ingredients for High Protein Egg Salad with Dill
Grab these simple ingredients – I promise you probably have most in your kitchen already! The magic is in the fresh touches:
- 6 large eggs (trust me, the size matters for that perfect protein ratio)
- 2 tbsp Greek yogurt (full-fat for creaminess or nonfat if you’re watching calories)
- 1 tbsp Dijon mustard (the grainy kind adds the best texture)
- 1 tbsp fresh dill, finely chopped (don’t skimp – this is the star!)
- 1/4 tsp salt (plus more to taste – I always sneak an extra pinch)
- 1/4 tsp black pepper, freshly ground
- 1/4 cup celery, diced small (for that satisfying crunch)
- 1 tbsp red onion, minced (soak in cold water for 5 minutes if you want less bite)
See? Nothing fancy, just good stuff that works together like magic. Now let’s make it!
How to Make High Protein Egg Salad with Dill
Okay, let’s get cooking! This egg salad comes together so fast, you’ll be done before your coffee’s finished brewing. I’ve made this a hundred times, and here’s my foolproof method:
Mixing the Dressing
First, let’s make the creamy, tangy dressing that makes this egg salad sing. In your mixing bowl, add the Greek yogurt and Dijon mustard—whisk them together until smooth. Now toss in that glorious fresh dill (smell that? It’s already working its magic). Sprinkle in the salt and pepper, but don’t go crazy—you can always add more later. Give it a taste—it should be bright and slightly punchy from the mustard. If it’s too tangy, a tiny drizzle of honey balances it perfectly. Set this aside while we handle the eggs.
Combining Ingredients
Now for the eggs—the heart of the dish. After boiling and cooling (pro tip: cracking the shells slightly under running cold water makes peeling SO much easier), chop them into small, uneven pieces. I like some chunks for texture! Add them to the dressing along with the celery and onion.
Here’s the key: fold everything together gently with a rubber spatula. You want to keep those fluffy egg textures, not mash them into paste. A few light turns does it—stop when you see streaks of yellow and green throughout. Pop it in the fridge for 30 minutes if you can wait (the flavors get happier as they mingle), but no shame in eating it straight from the bowl with a spoon—I’ve done it more times than I can count!
Tips for the Best High Protein Egg Salad with Dill
Want to take your egg salad from good to “can’t-stop-eating-it” good? Here are my hard-learned secrets:
- Fresh is best: That bottled dill can’t compare to the bright, grassy flavor of fresh—it makes all the difference!
- Chill time matters: Let it rest in the fridge for at least 30 minutes—the flavors meld and the texture firms up perfectly.
- Taste as you go: Adjust salt, pepper, or mustard after mixing—eggs can absorb seasoning differently.
- Egg texture hack: Slightly undercook your eggs (9 minutes instead of 10) for extra creamy yolks that blend like dream.
Serving Suggestions for High Protein Egg Salad with Dill
This egg salad refuses to be boxed in! My favorite ways to enjoy it: piled high on toasted whole-grain bread with avocado slices, stuffed into crisp lettuce cups for a low-carb lunch, or scooped onto seed crackers when I need a quick protein hit. It’s even delicious straight from the fridge at midnight—not that I’d know anything about that.
Storing and Reheating High Protein Egg Salad with Dill
Pop any leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days (if they last that long!). No need to reheat; this salad tastes best cold, straight from the fridge. Just give it a quick stir before serving to bring back that creamy texture.
Nutritional Information for High Protein Egg Salad with Dill
Each hearty ½-cup serving packs about 180 calories, 15g protein, 10g fat (3g saturated), and just 3g carbs. Perfect for fueling your day! (Note: Values vary slightly based on exact ingredients used.)
Frequently Asked Questions About High Protein Egg Salad with Dill
Got questions? I’ve got answers! Here are the things people ask me most about this recipe—consider this your egg salad cheat sheet.
You *can*, but it won’t be quite the same—fresh dill has that bright, almost lemony pop that dried just can’t match. If you must substitute, use 1 teaspoon dried for every tablespoon fresh, and sprinkle it directly into the yogurt mixture so the moisture helps revive the flavor. But honestly? Run to the store for fresh dill if you can—it’s worth it!
In an airtight container, it’ll stay fresh for 3 days max (though mine never lasts that long!). Watch for any weird smells or watery separation—that’s your cue it’s past its prime. Pro tip: If storing, press plastic wrap directly onto the surface before sealing the container to prevent drying out.
Absolutely! I love tossing in diced cucumber for extra crunch or roasted red peppers for sweetness. Just keep additions to about 1/4 cup max so the texture stays balanced. If using watery veggies (like tomatoes), salt them first and drain the liquid to avoid a soggy salad. My wildcard? A handful of capers for briny bursts—game changer!
Irresistible 15g Protein Egg Salad with Dill You’ll Crave
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
A nutritious and flavorful egg salad packed with protein and fresh dill for a healthy meal.
Ingredients
- 6 large eggs
- 2 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup celery, finely diced
- 1 tbsp red onion, minced
Instructions
- Place eggs in a pot, cover with water, and bring to a boil.
- Remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to ice water to cool, then peel and chop.
- In a bowl, mix Greek yogurt, mustard, dill, salt, and pepper.
- Add chopped eggs, celery, and red onion. Stir gently to combine.
- Chill for 30 minutes before serving.
Notes
- Use fresh dill for best flavor.
- Adjust salt and pepper to taste.
- Serve on whole-grain bread or lettuce wraps.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling
- Cuisine: American
