Description
Ditch boring lunches! This protein-packed egg salad with fresh dill is creamy, satisfying, and ready in minutes. Your meal prep game just got a serious upgrade.
Ingredients
Scale
- 6 large eggs
- 4 additional egg whites (or ½ cup liquid egg whites)
- ¾ cup non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
- ¼ cup celery, finely diced
- 2 tablespoons red onion, minced (optional)
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon extra virgin olive oil (optional)
Instructions
- Place 6 whole eggs in a pot, cover with cold water by one inch, bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel. If using fresh egg whites, cook them separately for 5 minutes.
- In a medium bowl, mix Greek yogurt, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth.
- Chop the eggs and egg whites into small pieces. Finely dice the celery, red onion, and fresh dill.
- Gently fold all ingredients together, being careful to maintain some texture. Taste and adjust seasonings.
- For best results, refrigerate for at least 30 minutes before serving to allow flavors to meld.