Protein Packed Egg Salad
A creamy, satisfying egg salad perfected with a foolproof hard-boil technique. It's a versatile, high-protein lunch staple that comes together quickly with simple ingredients. Perfect for sandwiches, wraps, or as a dip.
- Prep Time: 15min
- Cook Time: 12min
- Total Time: 27min
- Yield: 4 servings 1x
- Category: lunch
- Method: boiling
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped red onion or chives
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a full, rolling boil over high heat.
- Once boiling, immediately cover the pot and remove from heat. Let sit, covered, for 12 minutes.
- While eggs steam, prepare a large bowl of ice water.
- After 12 minutes, transfer the hot eggs to the ice bath using a slotted spoon. Cool completely for at least 5 minutes.
- Crack and peel each egg under cool running water. Chop eggs to your desired consistency.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper.
- Gently fold in the chopped eggs, celery, and onion until just combined.
- Taste and adjust seasoning. For best flavor, chill in refrigerator for at least 30 minutes before serving.
Notes
For extra protein, substitute all or part of the mayonnaise with plain Greek yogurt. Ensure eggs are completely cold before mixing to prevent a soggy salad. Store in an airtight container in the fridge for 3-4 days. Do not freeze.
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 1
- Sodium: 320
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 14
- Cholesterol: 375
Find it online: https://www.stacksipsnack.com/protein-packed-egg-salad/