100g Protein Dill Egg Salad

• total time: 47 minutes

Ingredients

6 large whole eggs

8 large egg whites

¾ cup nonfat plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp dill pickle relish (drained)

1 tbsp apple cider vinegar or lemon juice

2 tbsp fresh dill, finely chopped

¼ tsp salt (adjust to taste)

¼ tsp black pepper

¼ tsp smoked paprika (optional)

⅓ cup finely diced cucumber (patted dry) or 2 tbsp finely chopped celery

2 tbsp finely chopped red onion

Directions

Bring a pot of water to a boil. Carefully add the 6 whole eggs and 8 egg whites. (Use a silicone mold for the whites if you prefer.)

Boil for 9–10 minutes.

Transfer eggs to an ice bath for 5–10 minutes.

Peel and chop eggs into bite-sized chunks.

In a large bowl, mix yogurt, mustard, relish, vinegar, dill, salt, pepper, and paprika.

Fold in chopped eggs, cucumber or celery, and red onion.

Chill 30 minutes for best flavor — or dive in right away.