Egg salad is a classic dish that has stood the test of time, evolving with various ingredients and preparations. This high-protein egg salad recipe brings a nutritious twist to a beloved favorite, packing in protein while maintaining that creamy texture we all love. Perfect for meal prep or a quick lunch, this dish is both satisfying and versatile. Its ease of preparation makes it a staple in many households, allowing for endless customization based on personal tastes and dietary needs.
Ingredients
Scale:
6 large eggs
1/4 cup mayonnaise (or Greek yogurt)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped fresh herbs (such as dill or parsley)
1/2 avocado, diced (optional)
1/4 cup chopped pickles (optional)
1/4 teaspoon smoked paprika (optional)
Instructions
Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let sit for 10-12 minutes.
Cool and Peel: Transfer the eggs to an ice water bath for 5 minutes to cool. Peel them under running water for easier removal.
Prepare the Base: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
Chop the Eggs: Roughly chop the peeled eggs and add them to the mixing bowl. Stir gently to combine.
Add the Veggies: Incorporate the finely chopped celery, red onion, and fresh herbs into the egg mixture. Mix until evenly distributed.
Optional Add-ins: If using, fold in the diced avocado, pickles, and smoked paprika.
Taste and Adjust: Sample the egg salad and adjust seasoning as necessary.
Chill and Serve: Refrigerate the egg salad for at least 30 minutes before serving.
