25 min · 1 serving · @Baked Lean
High-Protein Dill Egg Salad
Chunky egg and egg white salad bound with tangy Greek yogurt, Dijon and pickle relish, brightened with fresh dill, cucumber and red onion.
Nutrition per serving
- 375 kcal
- 51 g protein
- 4 g carbs
- 11 g fat
Ingredients
- 3 large eggs
- 4 large egg whites
- 90 g nonfat plain Greek yogurt
- ½ tbsp Dijon mustard
- ½ tbsp dill pickle relish, drained
- ½ tbsp apple cider vinegar or lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch smoked paprika, optional
- 25 g cucumber, finely diced and patted dry
- 1 tbsp red onion, finely chopped
Steps
- Boil the whole eggs and egg whites (in a silicone mold) for 9-10 minutes.
- Chill them in an ice bath for 5-10 minutes, then peel and chop.
- Mix the yogurt, mustard, relish, vinegar, dill, salt, pepper and paprika in a bowl.
- Fold in the eggs, cucumber and red onion until creamy, and chill briefly if you like.
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