Get ready to say goodbye to boring lunches because this High Protein Egg Salad with Dill is about to become your new favorite! It’s creamy, tangy, and packed with fresh herbs—perfectly satisfying, yet light enough to keep you feeling energized. You won’t believe how easy it is to whip together a protein powerhouse like this, and trust me, the punch of dill is an absolute game changer.

Why You’ll Love This Recipe

Protein-Packed & Guilt-Free: Swapping some yolks for fluffy Greek yogurt keeps this egg salad high in protein yet surprisingly light!
Bursting with Fresh Flavor: Dill, chives, and a hint of lemon wake up your taste buds with every creamy, herb-flecked bite.
Make-Ahead Magic: This salad holds up beautifully in the fridge, making weekday lunches a breeze and meal prep a total win.
Versatile & Satisfying: Enjoy it as a sandwich filling, piled on crackers, or as a supercharged salad topper—there’s no wrong way!

High Protein Egg Salad with Dill Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about High Protein Egg Salad with Dill is how every ingredient brings something special to the bowl—richness, tang, color, or crunch. Each is easy to find and contributes beautifully to the balance of flavors and creamy texture that make this salad so irresistible.

6 whole hard-boiled eggs: The base of this salad, providing richness, plenty of protein, and that classic eggy flavor.
4 hard-boiled egg whites: These bump up the protein content without making the salad heavy—plus, they’re virtually fat-free!
1/3 cup plain Greek yogurt: Adds extra protein and tang, making the dressing light yet luscious.
2 tablespoons mayonnaise: For classic creamy texture—just enough to round out the flavors without being heavy.
1 teaspoon Dijon mustard: A little zing goes a long way; Dijon brightens the entire dish.
1 1/2 teaspoons fresh dill, finely chopped: The star herb! Dill gives this egg salad its aromatic, garden-fresh personality.
1 teaspoon fresh chives, finely chopped: Adds a gentle onion note and a pop of green.
1/2 teaspoon salt: Enhances all those flavors—start small and taste as you go.
1/4 teaspoon black pepper: Just enough to give a bit of warmth and depth.
1/8 teaspoon paprika: For color and a hint of mild spice—it makes the salad look and taste extra special.
1/2 teaspoon fresh lemon juice (optional): A splash of lemon juice adds brightness and a subtle tang, especially if you love a zesty finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about making High Protein Egg Salad with Dill is how customizable it is. You can swap ingredients in or out to match what’s in your fridge (or your mood), and it’s easy to make allergen-friendly or adapt the flavors to suit your cravings!

No Mayo Version: Swap mayonnaise for more Greek yogurt for a lighter, tangier salad with even more protein.
Add Some Crunch: Stir in finely diced celery, cucumber, or radishes for extra texture and freshness.
Spice it Up: Add a dash of hot sauce or finely minced jalapeño for those who like a gentle kick.
Herb Swap: Try tarragon or parsley if you’re not a dill fan—or mix them all together for an herby medley!
Vegan Option: Use mashed tofu, plant-based mayo, and vegan yogurt—plus vegan-friendly Dijon and fresh dill—for an eggless take.

How to Make High Protein Egg Salad with Dill

Step 1: Chop the Eggs

Once your eggs are hard-boiled and cooled, peel them and separate out the yolks from four of them (for high protein, lower fat!). Chop all the eggs and extra whites into nice, small pieces. This helps the salad stay creamy while still having a bit of texture in every bite.

Step 2: Mix the Dressing

In a medium mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, fresh dill, chives, salt, black pepper, paprika, and (if you like a zing) the lemon juice. Mixing these together first lets the flavors meld for a dressing that is tangy, savory, and vibrant.

Step 3: Combine & Stir

Add the chopped eggs and egg whites to the bowl with your creamy dressing. Gently stir everything together with a fork or spoon, being careful not to mash things too much—some chunky bits make the salad more interesting!

Step 4: Taste and Serve

Give your High Protein Egg Salad with Dill a little taste and adjust the seasoning if needed. Serve immediately, or chill it for an hour to really let the flavors shine. Spoon it onto toast, tuck into a sandwich, stuff a pita, or top your favorite crackers—the options are endless!

Pro Tips for Making High Protein Egg Salad with Dill

Ultra-Creamy Texture: For the dreamiest salad, use a fork to gently break up the eggs—not a food processor—so you get the perfect balance of creamy and chunky bites.
Egg Boiling Perfection: To avoid that green ring around your yolks, simmer eggs gently and immediately plunge them into ice water after boiling for a beautiful color and fluffy texture.
Herb Power: Always use fresh dill and chives for the authentic flavor pop—dried won’t deliver the same garden-fresh results.
Balance the Creaminess: If your mix feels a little thick, stir in a teaspoon or two of extra Greek yogurt or a tiny splash of milk until you reach your ideal texture.

How to Serve High Protein Egg Salad with Dill

Garnishes

A sprinkle of extra dill or chives on top just before serving instantly makes your High Protein Egg Salad with Dill look and taste even fresher. For added color, a pinch of paprika or some sliced radish can make each serving pop and feel restaurant-worthy.

Side Dishes

This salad pairs beautifully with fresh fruit, crisp veggie sticks, or a simple side of mixed greens. It’s also fantastic served alongside a warm bowl of soup or with some classic kettle-cooked chips for a little salty crunch on the side.

Creative Ways to Present

Turn your High Protein Egg Salad with Dill into finger-friendly lettuce cups, load it onto open-faced rye toast, or spoon it inside hollowed tomatoes for a brunch showstopper. For parties, dollop onto cucumber rounds or mini crackers for fun, protein-packed bites guests will love!

Make Ahead and Storage

Storing Leftovers

High Protein Egg Salad with Dill keeps well in an airtight container in the refrigerator for up to five days. Give it a gentle stir before serving to redistribute the creamy dressing and herbs for the best flavor every time.

Freezing

Egg salad (especially with dairy) doesn’t freeze well—it can separate and turn watery when thawed. It’s best to enjoy your batch fresh and keep extra in the fridge for quick meals all week long.

Reheating

No reheating necessary—this salad’s magic is in its chill! Just give it a stir and enjoy straight from the fridge for a quick, protein-rich meal or snack.

FAQs

Can I use all Greek yogurt and skip the mayo?

Absolutely! Using only Greek yogurt makes the salad even higher in protein and gives it a tangier finish. If you love a classic creamy texture, you might want to add an extra pinch of salt or a dash of olive oil to balance the flavors.
What’s the best way to chop eggs for egg salad?

I recommend chopping the eggs into small, even pieces with a sharp knife or using an egg slicer one direction, then turning and slicing again. Avoid mashing them completely—leaving some larger pieces ensures you get a satisfying bite every time!
How do you hard-boil eggs so they peel easily?

After boiling, transfer eggs immediately to an ice bath and let them cool for at least 5 minutes. This makes the shells much easier to peel and guarantees tender whites for your High Protein Egg Salad with Dill.
Is High Protein Egg Salad with Dill a good meal prep option?

Definitely! This egg salad tastes just as delicious on day five as on day one, making it perfect for meal prepping lunchboxes, sandwiches, or quick salad bowls throughout your busy week.

Final Thoughts

If you’re looking for a meal that’s fresh, easy, and every bit as nourishing as it is delicious, you simply have to try High Protein Egg Salad with Dill. Whether you whip up a batch for lunch or meal prep it for the week, this flavorful salad will keep you powered up—and smiling—for days. Enjoy every creamy, herby bite!

High Protein Egg Salad with Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 99 reviews

Author: Villerius
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Main Dish
Method: Mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This High Protein Egg Salad with Dill is a delicious and creamy dish that is perfect for a quick and satisfying meal. Packed with protein and flavorful herbs, it’s a versatile option for sandwiches, salads, or snacks.

Ingredients

Whole Hard-Boiled Eggs:

Hard-Boiled Egg Whites:

Plain Greek Yogurt:

1/3 cup

Mayonnaise:

2 tablespoons

Dijon Mustard:

1 tsp.

Fresh Dill, finely chopped:

1 1/2 teaspoons

Fresh Chives, finely chopped:

1 teaspoon

Salt:

1/2 teaspoon

Black Pepper:

1/4 teaspoon

Paprika:

1/8 teaspoon

Fresh Lemon Juice (optional):