High Protein Salada de Ovo

Fuel your day with this High-Protein Salada de Ovo, a wholesome twist on a classic egg salad that’s both satisfying and nutrient-packed. Perfect for quick lunches or meal prep, this Portuguese-inspired recipe combines creamy Greek yogurt, a touch of mayonnaise, zesty Dijon mustard, and fresh lemon juice for a light yet flavorful dressing. Finely diced celery, red onion, and parsley bring a fresh crunch and fragrant herbaceous notes, while protein-rich hard-boiled eggs serve as the star ingredient. Served atop a bed of crisp baby spinach or lettuce, this simple yet elegant dish is ready in under 30 minutes and makes a perfect low-carb, high-protein meal. Whether you're looking for healthy lunch ideas or a refreshing protein-packed option, this easy egg salad is sure to become a favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.5 cup greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 celery stalks, finely diced
• 0.25 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups baby spinach or lettuce leaves

Directions

Step 1

Place the eggs in a single layer in a saucepan and cover with water by about an inch.

Step 2

Bring the water to a boil over medium-high heat.

Step 3

Once the water is boiling, turn off the heat, cover the saucepan, and let the eggs sit for 9-12 minutes.

Step 4

Drain the water and run cold water over the eggs to cool them down quickly.

Step 5

Once cool, peel the eggs and chop them into bite-sized pieces.

Step 6

In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir well to blend the ingredients together.

Step 7

Add the chopped celery, red onion, parsley, salt, and pepper to the bowl, mixing until everything is evenly distributed.

Step 8

Gently fold in the chopped eggs into the mixture, ensuring the eggs are well coated with the dressing.

Step 9

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 10

Serve the egg salad over a bed of baby spinach or lettuce leaves for a high-protein, nutritious meal.

Nutrition Facts

Serving size	823.8 grams (823.8g)

Amount per serving	% Daily Value*
Calories	828

Total Fat 56.40g	72%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 0.00g
Cholesterol 1150mg	383%
Sodium 2286mg	99%
Total Carbohydrate 32.30g	12%
Dietary Fiber 6.40g	23%
Total Sugars 9.70g
Protein 48.70g	97%

Vitamin D 240IU	1200%
Calcium 448mg	34%
Iron 9mg	52%
Potassium 1665mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 23.4%

Carbs: 15.5%