Start by placing your eggs in a medium-sized pot and covering them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat, then let it boil for 10 minutes. After boiling, immediately transfer the eggs to an ice bath for 10 minutes to halt the cooking process and make peeling easier.

Once cooled, gently tap each egg on the counter to crack the shell, then peel them under cool running water to make it easier. Discard the yolks from four eggs and chop the remaining whole eggs and any whites into bite-sized pieces.

In a large mixing bowl, combine your chopped eggs with low-fat Greek yogurt, a dollop of mayo, Dijon mustard, and a sprinkle of paprika. Using a fork, mash the mixture until you achieve your desired consistency.

Finally, add freshly chopped dill to the egg salad for an aromatic touch and a splash of color. Serve your High Protein Egg Salad over a bed of greens, on whole-grain or gluten-free bread, or as a dip with your favorite crunchy veggies.