Protein-Packed Chicken Egg Salad Recipe

Ingredients:

1 cup cooked chicken breast, shredded or chopped (about 150g)

3 hard-boiled eggs, chopped

1/4 cup Greek yogurt (for creaminess and extra protein)

1 tbsp mayonnaise (optional, for taste)

1 celery stalk, finely chopped (adds crunch

1 small red onion, finely chopped (optional)

1 tsp Dijon mustard

1 tsp lemon juice or apple cider vinegar

Salt and pepper to taste

Fresh herbs (like dill, parsley, or chives), chopped – about 1 tbsp

Optional: a handful of chopped nuts or seeds (like almonds, walnuts, or pumpkin seeds) for extra protein and crunch

Instructions:

In a medium bowl, combine the shredded chicken and chopped hard-boiled eggs.

Add the Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice. Mix well until creamy.

Stir in the celery, red onion, and fresh herbs.

Season with salt and pepper to taste.

If using, fold in nuts or seeds for extra protein and texture.

Chill for 15–20 minutes for flavors to meld, then serve.

Serving ideas:

On whole grain bread or wraps for a filling sandwich.

Over a bed of mixed greens or spinach for a low-carb option.

Stuffed inside an avocado or tomato for a fresh, light meal.