Egg Salad with Dill
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.
Servings: 4 servings
Calories: 259kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 259kcal | Carbohydrates: 8.4g | Protein: 28.1g | Fat: 11.8g | Saturated Fat: 4.1g | Cholesterol: 294mg | Sodium: 343mg | Potassium: 290mg | Sugar: 6.1g | Calcium: 206mg | Iron: 1mg