Higher Protein Egg Salad
High Protein, Gluten Free, Dairy Free, Low Carb, Refined Sugar Free
Need a fresh, satisfying recipe to keep in the fridge for busy days? This simple egg salad is the perfect protein packed option for quick and nourishing meals.
Hello Stability Nutrition Friends,
Happy Wednesday!
I’m excited to share this new recipe with you today! If you love egg salad, you’re going to love this High Protein Egg Salad, my fun twist on a classic. It’s creamy, flavorful, and full of fresh crunch from celery and dill pickles. It’s also made with extra egg whites, and less yolk, for a leaner version that’s higher in protein and lower in fat. It’s incredibly satisfying, and you still get the flavor of classic egg salad, but with even more nutrition in every bite! Yay!
This has been a favorite lately for a quick prepped breakfasts! It works great for a packed healthy lunch or dinner too. It’s delicious on toast, over crisp salad greens, on crackers, in lettuce wraps, or even in tortillas!
With just a few simple ingredients and about 10 minutes of prep, you’ll have a healthy option ready in the fridge whenever you need it. It’s perfect for busy days when you want something nourishing, high in protein, and ready to go.
Why You’ll Love This Egg Salad:
💛 Protein Packed:
Extra egg whites give this recipe a boost of lean protein to help keep you full and support muscle repair.
💛 Quick and Easy:
Ready in about 10 minutes with just one bowl and simple ingredients that you probably have in your fridge.
💛 Fresh and Flavorful:
Crisp celery, dill pickles, and a touch of seasoning make every bite bright and delicious!
Higher Protein Egg Salad
A creamy, fresh, protein-rich twist on a classic favorite. Perfect for toast, salad greens, or as part of a picnic spread.
Author: Elisa | Stability Nutrition
Yield: 2 servings
Ingredients:
3 hard boiled eggs
6 hard boiled egg whites
2 tablespoons mayonnaise
2 teaspoons Dijon or yellow mustard
1/4 cup finely diced dill pickle
1/4 cup finely diced celery
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried dill
Fresh ground pepper, to taste
Sea salt, to taste
Instructions:
Dice the eggs and egg whites into small pieces or mash gently with a fork for a creamier texture.
Add the mayonnaise, mustard, pickle, celery, garlic powder, onion powder, dill, pepper, and salt.
Stir well until everything is evenly combined.
Serve right away or store in an airtight container in the fridge for up to 4 days.
Notes:
Use a dairy-free plain unsweetened yogurt alternative in place of mayo if you want a lighter version.
Garnish with a pinch of smoked paprika for color.
Serve in lettuce cups, with cucumber slices, crackers, toast, or tucked into a whole grain pita for different options.
Nutrition (per serving):
Approx. 200 calories, 20g protein, 2g carbs, 0g fiber, 9g fat
(Values may vary slightly based on mayonnaise used.)
Hand Portions (per serving):
1 palm protein, 1 thumb fat, 0 Carbs, 1/4 fist veg
The information shown is an estimate provided by an online nutrition calculator. Results may vary based on ingredients used.Give This Recipe a Try!
This Higher Protein Egg Salad is such a simple way to have a ready to eat meal that’s balanced, flavorful, and satisfying. I hope it becomes one of your weekly staples too!
If you make it, I’d love to see your creations. Please tag me on Instagram with #stabilitynutrition so I can see your beautiful creations!
In good health and happiness,
Elisa
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