High Protein Egg Salad with Dill – Creamy, Fresh & Meal Prep Friendly
This High Protein Egg Salad with Dill is a fresh, flavorful twist on the classic egg salad—boosted with Greek yogurt for extra protein and brightness from fresh dill. It’s creamy, tangy, and satisfying while being lighter than traditional versions. Whether served in lettuce wraps, on whole grain toast, or eaten straight from the bowl, it’s a perfect meal prep lunch or high-protein snack option that keeps you energized.
🛒 Ingredients
6 large hard-boiled eggs, peeled and chopped
⅓ cup plain Greek yogurt
1 tablespoon mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1½ tablespoons fresh dill, finely chopped
1 tablespoon finely chopped green onion or chives
½ teaspoon garlic powder
Salt and black pepper to taste
Optional: squeeze of lemon juice for added brightness
🔄 Substitutions
Greek yogurt: Use skyr or cottage cheese for similar high-protein content
Mayonnaise: Omit for lighter version or use avocado instead
Fresh dill: Replace with dried dill (use 1 teaspoon) or swap with parsley
Green onion: Use red onion or shallots for a stronger bite
Eggs: For extra protein, add one or two chopped hard-boiled egg whites
👨🍳 How to
In a mixing bowl, whisk together Greek yogurt, mustard, dill, garlic powder, salt, and pepper
Add chopped eggs and green onion, then stir gently to coat everything evenly
Taste and adjust seasoning if needed
Refrigerate for at least 20 minutes before serving to let the flavors blend
Serve chilled in lettuce wraps, on toast, in a sandwich, or with crackers
🧀 Mix-ins
Diced avocado for healthy fats
Chopped celery for crunch
Capers for a salty pop
Shredded chicken or chickpeas to increase protein
Paprika or red chili flakes for a spicy kick
✅ Recipe Tips
Use older eggs for easier peeling after boiling
Chop eggs coarsely for chunkier texture or mash slightly for smoother salad
Fresh dill gives the best flavor—don’t skip it if you can help it
Chill before serving for the best taste and consistency
📦 Storage
Store in an airtight container in the refrigerator for up to 4 days
Not freezer-friendly due to the yogurt and egg texture
Perfect for meal prep—portion into containers for grab-and-go lunches
Keep cold if packing for work or school for food safety
🌀 Recipe Variations
Avocado Dill Egg Salad: Swap yogurt with mashed avocado
Spicy Version: Add sriracha or hot sauce and chopped pickles
Keto-Friendly: Skip the bread and serve in lettuce cups or with sliced cucumbers
Dill Pickle Egg Salad: Add chopped dill pickles or pickle juice for extra tang
❓ FAQs
Is this egg salad really high in protein? Yes—with eggs and Greek yogurt, each serving is packed with protein
Can I make it dairy-free? Use avocado or a dairy-free yogurt alternative
How can I make it lower in fat? Skip the mayo and use low-fat Greek yogurt
What’s the best way to serve it? Lettuce wraps, whole grain toast, or as a dip with crackers or veggies
This High Protein Egg Salad with Dill is light, creamy, and full of flavor—an easy, healthy lunch that never gets boring.
