A simple meal-prep egg salad that skips the most annoying part—peeling all those eggs! Instead, the eggs are baked together in a water bath, chopped, and mixed with a creamy Greek yogurt and mayo dressing.
Why You’ll Love It
- No peeling — skip the most tedious part of making egg salad
- Perfect for meal prep — cook a whole batch of eggs at once
- Less mess, less effort — crack, bake, chop, and mix
Nutrition Highlights
- Protein-packed — eggs and Greek yogurt provide satisfying protein
- Nutrient-dense — eggs provide choline, vitamin B12, selenium, and other essential nutrients
- Balanced & satisfying — a mix of protein and fat helps make it a filling meal or snack
Ingredients
Makes approximately 3 servings
- 10 eggs
- ½ cup mayonnaise
- 1 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- Fresh dill, chopped
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
- Non-stick cooking spray
Instructions
1. Preheat the oven.
Preheat oven to 350°F. Heat water in a kettle until hot but not boiling.
2. Prepare the eggs.
Spray a small baking dish with non-stick cooking spray. Crack 10 eggs directly into the prepared dish and cover tightly with aluminum foil.
3. Create the water bath.
Place the covered egg dish inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches about halfway up the sides of the egg dish.
4. Bake the eggs.
Bake at 350°F for 40–45 minutes, or until the eggs are completely set. Carefully remove the baking dishes from the oven and allow the eggs to cool.
5. Make the dressing.
While the eggs cool, combine the mayonnaise (½ cup), Greek yogurt (1 cup), mustard (1 Tbsp), fresh dill, garlic powder, salt, and black pepper in a small bowl.
6. Chop the eggs.
Run a knife or spatula around the edges of the egg dish to loosen the eggs. Carefully flip the eggs out onto a cutting board and chop to your desired consistency.
7. Combine.
Add the chopped eggs to the dressing and stir until everything is evenly combined.
8. Store and serve.
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Enjoy in a sandwich, wrap, or as part of a protein-packed snack plate!
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