Made with hard-boiled eggs, fresh lemon juice, and simple pantry ingredients, this dressing is packed with protein and flavor. It’s perfect drizzled over salads, grain bowls, roasted vegetables, or even used as a dip. If you’re looking for an easy way to add more protein to your meals, this recipe is a delicious place to start.
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If you’re looking for easy ways to add more protein to your diet, be sure to check out some of these reader favorites: High-Protein Mac and Cheese, Tuna Pasta in Tomato Sauce, and Homemade Protein Waffles.
Why You’ll Love This High-Protein Salad Dressing
- High protein salad dressing without mayo or dairy.
- Made with simple ingredients you probably already have on hand.
- Meal prep-friendly — keeps for up to 5 days in the fridge.
- Easily customizable with flavors.
- Great on salads, grain bowls, roasted veggies, and wraps.
Here’s What You Need:
- Hard-boiled eggs: The protein base, and what makes this dressing creamy without any mayo.
- Olive oil: Use a good-quality extra virgin for the best flavor.
- lemon juice: Brightens everything up and balances the richness of the eggs.
- Spices: Garlic clove, Dijon mustard, salt, and pepper to taste.
Optional add-ons:
- Honey
- Fresh dill
- 1-2 tbsp Greek yogurt
- Sriracha or hot sauce
- Chopped pickles
- Smoked paprika
FAQs
Store your dressing in an airtight jar or container in the refrigerator for up to 5 days. Because it’s made with eggs and no preservatives, don’t leave it out at room temperature for more than 2 hours.
The dressing will thicken in the fridge — just give it a shake or stir, and add a splash of water to loosen it back up if needed.
Not recommended for freezing — the egg-based texture doesn’t hold up well after thawing.
High-Protein Salad Dressing Without Mayo
Equipment
Ingredients
- 3 hard-boiled eggs
- 1/3 cup olive oil
- juice of 1/2 lemon
- 1 garlic clove crushed
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- pinch of black pepper
- optional mix-ins: 1 tablespoon honey, 1 tablespoon sriracha, chopped dill, chopped pickles, 1-2 tablespoons of Greek yogurt, a pinch of smoked paprika
Instructions
Hard-boil your eggs
- If you don't have any ready, bring a pot of water to a boil, gently lower your eggs into it, and cook for 10–11 minutes. Transfer to an ice water bath and peel once cool.
- In a food processor, combine the peeled eggs, olive oil, lemon juice, crushed garlic, Dijon, salt, pepper, and any additional spices.
- Blend on high for about 1minute until completely creamy and emulsified. If it's thicker than you'd like, add water one tablespoon at a time and blend again. Taste and adjust.
- Store in the refrigerator up to 5 days.