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Close-up of a bowl of High Protein Egg Salad, creamy and mixed with chopped eggs, scallions, parsley, and chili flakes.

High Protein Egg Salad With Greek Yogurt

High Protein Egg Salad is a simple and satisfying recipe that combines hard-boiled eggs with Greek yogurt, crunchy celery, and savory seasonings. It offers plenty of protein while keeping the texture rich and creamy. Enjoy it in sandwiches, lettuce wraps, or alongside fresh vegetables for an easy meal prep option that stays delicious all week.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 8 large hard-boiled eggs, peeled and chopped
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1/3 cup finely diced celery
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Place the chopped eggs in a large mixing bowl.
  2. Add the Greek yogurt, Dijon mustard, celery, green onions, lemon juice, garlic powder, onion powder, salt, and black pepper.
  3. Gently stir until everything is evenly combined while maintaining some texture from the eggs.
  4. Fold in the fresh parsley.
  5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
  6. Serve on whole grain bread, in lettuce cups, wrapped in a tortilla, or with sliced vegetables.

Notes

For the best texture, allow the eggs to cool completely before mixing. Chilling the finished salad before serving helps create a thicker and creamier consistency.