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This Egg Salad with Dill is healthy, creamy, loaded with protein and perfect in a sandwich, on top of a salad, stuffed in a wrap, or use crackers to dip! Made in less than 10 minutes and can be made ahead of time so you have lunch prepped for the week to make it even easier.
Egg Salad with Dill
This Egg Salad with Dill makes a healthy lunch or snack any day! It’s so simple and packed with good for you basic ingredients. Our favorite way to enjoy this is on toast or a sandwich with some fresh herbs or arugula on top!
The Egg salad mixture is extra creamy and still has a traditional egg salad flavor since we don’t ditch the mayo completely. Each serving has over 20 grams of protein thanks to the extra egg whites and Greek yogurt. The fresh dill and chives adds a fresh flavor that makes this recipe truly stand out and shine.
Other recipes to try with hard-boiled eggs are my Smoked Salmon Deviled Eggs, Classic Deviled Eggs, and Healthy Macaroni Salad.
Why You’ll Love This Recipe
- High in protein: Each serving has about 28 grams of protein thanks to the extra egg white and Greek yogurt!
- Easy recipe: You can whip this easy lunch up in less than 10 minutes. If you hard boil your eggs ahead of time so you can have this easy appetizer ready in no time.
- Can be made ahead: This is a great meal prep recipe because it will last up to 5 days in the refrigerator.
- Enjoy egg salad different ways: Spread egg salad between 2 slices of bread to make a sandwich or bagel, wrap it in tortillas, lettuce wraps (great low carb option), or dip with crackers or chips.
- Perfect for all occasions: Make a large batch of this for baby showers, parties, potlucks, holidays, and you can even use leftover Easter eggs.
- Hard boiled eggs: The star of the show! We use 6 whole eggs and 4 egg whites to boost the protein. The yolks from the whole eggs will add a richness and creaminess.
- Greek yogurt: A healthier alternative to mayo and is high in protein. You want to use plain flavored Greek yogurt.
- Mayonnaise: We just need a tiny bit to add more creaminess and richness.
- Dijon mustard: Adds flavor, you could also use regular yellow mustard.
- Dill: Fresh dill adds flavor, you could also use dried dill weed but fresh tastes best in this egg salad recipe.
- Fresh chives: Green onions could also be used.
- Salt and pepper: To taste.
- Paprika: A must in egg salads for the flavor.
- Lemon juice: Fresh is always best and adds a slight tang and refreshing flavor.
How To Make High Protein Egg Salad with Dill
Prepare hard-boiled eggs: Add whole eggs and remove the egg yolks from 4 eggs to get the egg whites. Chop into small pieces then add chopped eggs to a medium bowl.
Mix in remaining ingredients: Add the remaining ingredients and mix together with a fork or spoon until you get a creamy egg salad consistency. Serve in a sandwich, bagel, crackers, or add to salad. Enjoy immediately or store in the refrigerator for up to 5 days.
How To Make Perfect Hard-Boiled Eggs
Bring a large saucepan or large pot of water to a full boil. Make sure there is enough water to cover at least 1 inch above the eggs. With a large spoon or wooden spoon, carefully place eggs in pot. Reduce heat to medium-low and remove lid.
Set a timer for 13 minutes and let the eggs cook. Once the eggs are done, immediately place them under cold running water for about 2-3 minutes until the eggs are cooled. You could also place the eggs in an ice water bath. Once they have cooled completely, carefully peel and rinse them.
Is Egg Salad High In Protein?
This particular Healthy Egg Salad recipe is higher in protein compared to a classic egg salad recipe because we swap the mayo for Greek yogurt which is high in protein and we also add in egg whites. This makes a great lunch because the extra protein will keep you feeling satisfied longer.
- Diced white onion or red onion or shallot
- Capers: Add a briney and salty flavor.
- Sun-dried tomatoes
- Garlic powder or onion powder
- Sriracha or any hot sauce
- Avocado: You can mash the avocado or dice it.
- Diced cucumbers
- Diced bell peppers
- Chopped bacon or bacon pieces
- Fresh parsley
- Pinch of celery seed
- Pickles: Chopped dill pickles or bread and butter pickles. You can also use dill pickle relish.
- Jalapeños: Canned or fresh will add some spice.
- Roasted nuts or seeds: Sunflower seeds, flax seeds, walnuts, pecans, and almonds work great.
Recipe Tips & Variations
- Add to avocado toast: Say hello to a delicious breakfast!
- Top with EBTB (Everything But The Bagel) seasoning: Adds even more flavor
- Add egg salad to a bagel, toasted wheat bread, dip with crackers, spoon on top of green salads, lettuce wraps, or enjoy just how it is.
- Mustard: Dijon mustard is always preferred in my house over yellow mustard mostly because it provides the best flavor but you can use either one. Dijon mustard is creamier and has a slight spice flavor since it’s made from black mustard seeds.
- Egg Salad without mayo: If you want no mayo completely or use less mayo from this recipe you can, just be sure to add more yogurt.
Leftovers & Storage
Egg Salad will last in the refrigerator for up to 5 days when stored in an airtight container, sealed container, or tightly wrapped with plastic wrap. You may want to give it a stir with a spoon after a day or two to combine the ingredients.
Other Easy Lunch Recipes
- Turkey Cheddar Lettuce Wraps
- Italian Pinwheels
- Mini Cucumber Sandwiches
- Spicy Tuna Bites
- 20 Minute Teriyaki Chicken Bowls
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Egg Salad with Dill
- 6 whole hard-boiled eggs
- 4 hard-boiled egg white
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tsp. Dijon mustard
- 1 1/2 teaspoonns fresh dill finely chopped
- 1 teaspoon fresh chives finely chopped
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice optional
- Prepare hard-boiled eggs, then add whole eggs and remove the egg yolks from 4 eggs to get the egg whites. Chop into small pieces then add to a medium bowl.
- Add the remaining ingredients and mix together with a fork or spoon until you get a creamy egg salad consistency. Serve in a sandwich, bagel, crackers, or add to salad. Enjoy immediately or store in the refrigerator for up to 5 days.