High-protein egg salad with yoghurt

High-protein egg salad with yoghurt: a creamy high-protein recipe with eggs, Greek yoghurt, mustard, chives and a mild hint of curry.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 250 kcal per serving
• Protein: 22 g
• Fat: 16 g
• Carbs: 4 g

Ingredients

• 5 organic eggs
• 150 g Greek yoghurt
• 1 tsp mustard
• 1 bunch of chives
• 1 pinch of curry powder

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Hard-boil the eggs, then refresh in cold water and peel.
2. Cut the eggs into rough pieces or dice them so the egg salad keeps a bit of texture.
3. Stir the Greek yoghurt with the mustard and curry powder in a bowl until smooth.
4. Finely snip the chives and fold them into the yoghurt mixture with the eggs. Season to taste with pepper.
5. Chill the egg salad briefly so the flavours can come together.
6. Serve on bread (gluten-free if needed), with baked potatoes or as a quick protein side.

Good to know

An egg salad like this is my quick answer to hungry days. Creamy, well seasoned and fresh.

Swaps

Greek yoghurt → skyr (a little more protein). Mustard → Dijon mustard (stronger flavour). Chives → parsley (also contains vitamin C and plant compounds). Curry powder → turmeric with black pepper (provides different plant compounds).

Allergens

Contains egg, milk and mustard. Usually well suited to children if mildly seasoned. In pregnancy, fine as long as the eggs are cooked right through and the egg salad is kept well chilled.