High-Protein Farm-Fresh Egg Salad
Creamy, fresh, and packed with protein, High-Protein Farm-Fresh Egg Salad is a wholesome meal that’s perfect for breakfast, lunch, or meal prep. Made with farm-fresh hard-boiled eggs, crisp vegetables, Greek yogurt, and a touch of mayonnaise, this healthier twist on classic egg salad is rich in flavor while staying light and satisfying. Serve it on whole-grain toast, lettuce wraps, crackers, or enjoy it straight from the bowl for a quick, nutritious meal.
Servings
4 servings
Prep Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- 8 large hard-boiled eggs, peeled and chopped
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 celery stalks, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Lettuce leaves, sliced cucumber, or whole-grain bread for serving (optional)
Instructions
- Place the chopped hard-boiled eggs into a large mixing bowl.
- Add the celery, green onions, red onion, and chopped parsley.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper until smooth.
- Pour the dressing over the egg mixture and gently fold until everything is evenly coated. Avoid overmixing to keep the eggs chunky.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Chill the egg salad for 20–30 minutes to allow the flavors to blend.
- Serve on toasted whole-grain bread, inside lettuce wraps, with crackers, or over a fresh green salad. Garnish with extra parsley and a sprinkle of paprika before serving.
Notes
- Farm-fresh eggs provide the richest flavor and vibrant yolks.
- Greek yogurt adds extra protein while keeping the salad lighter than traditional recipes.
- For the best texture, chop the eggs into bite-sized pieces rather than mashing them completely.
- This salad tastes even better after chilling for a short time.
Tips
- Add diced avocado for healthy fats and creaminess.
- Mix in chopped dill pickles or relish for a tangy twist.
- Sprinkle with smoked paprika or everything bagel seasoning before serving.
- Meal prep by storing in airtight containers for grab-and-go lunches.
- Avoid freezing, as the texture of eggs and yogurt changes after thawing.
Nutritional Information (Approximate Per Serving)
- Calories: 265
- Protein: 20g
- Carbohydrates: 5g
- Fat: 18g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 340mg
- Cholesterol: 380mg
Health Benefits
- High-quality eggs provide complete protein to support muscle growth and repair.
- Greek yogurt contributes probiotics and additional protein.
- Celery and onions add fiber, vitamins, and antioxidants.
- Healthy fats help keep you full and satisfied.
- Low in carbohydrates, making it suitable for many balanced eating plans.
Frequently Asked Questions
Q: How long does egg salad last?
Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I make it without mayonnaise?
Yes. Replace the mayonnaise with extra Greek yogurt or mashed avocado.
Q: Can I prepare it ahead of time?
Absolutely. It’s an excellent meal-prep recipe and often tastes even better the next day.
Q: What’s the best way to serve it?
Enjoy it in sandwiches, lettuce wraps, on crackers, stuffed into tomatoes, or over mixed greens.
Q: Can I add more vegetables?
Yes! Diced cucumber, bell peppers, radishes, or shredded carrots all add extra crunch, nutrition, and fresh flavor.