High Protein Egg Salad with Dill 

Enjoy this creamy, protein-packed egg salad loaded with fresh dill—perfect for sandwiches, salads, wraps, or scooping with crackers. Ready in under 10 minutes, this make‑ahead recipe is ideal for meal prep and adds a bright, herby twist to the classic egg salad.

Ingredients

• 6 whole hard‑boiled eggs
  
  

• 4 hard‑boiled egg whites
  
  

• 2 tbsp mayonnaise
  
  

• 1/3 cup plain Greek yogurt
  
  

• 1 tsp Dijon mustard
  
  

• 1/2 tsp fresh lemon juice
  
  

• 1 tsp fresh chives, chopped
  
  

• 1½ tsp fresh dill, chopped
  
  

• 1/4 tsp black pepper
  
  

• 1/2 tsp salt
  
  

• 1/8 tsp paprika
  
  

Directions

1. Chop the 6 whole eggs and 4 egg whites into bite‑sized pieces.
   
   

2. In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir until smooth.
   
   

3. Fold in chopped eggs, chives, and dill.
   
   

4. Season with salt, pepper, and paprika; gently mix until everything is coated evenly.
   
   

5. Taste and adjust seasoning as needed.
   
   

6. Chill for at least 10 minutes before serving to let flavors meld.
   
   

Nutrients (per serving; recipe yields 4)

• Calories: ~139 kcal
  
  

• Carbohydrates: 1 g
  
  

• Protein: 10 g
  
  

• Fat: 11 g (saturated fat ~3 g, polyunsaturated fat ~7 g)
  
  

• Cholesterol: 281 mg
  
  

• Sodium: 400 mg