Egg salad is a classic dish, but adding ingredients like white beans and Greek yogurt not only enhances the texture but also boosts its nutritional profile significantly. The white beans contribute additional fiber and plant-based protein, which helps maintain digestive health and keeps you feeling full longer. Greek yogurt serves as a creamy, lower-fat alternative to traditional mayonnaise, adding probiotics and more protein to support muscle repair and overall wellness. In my experience, preparing this egg salad in advance makes weeknight meals or quick lunches much easier. I like to serve it on whole wheat toast or pita bread, which adds even more fiber, sustaining energy levels and supporting heart health. Adding fresh herbs like dill brings a refreshing flavor that balances the creaminess. For those focused on meal prep, dividing the salad into four servings helps control portions and ensures a good balance of macros in each meal — roughly 275 calories, 25 grams of protein, and 5 grams of fiber. This combination supports muscle recovery and promotes digestive health while keeping calorie intake moderate. You can customize this recipe by adding other crunchy veggies like chopped cucumbers or bell peppers for extra vitamins and antioxidants. Swap out mayonnaise for avocado if you want a healthier fat option, or try different types of mustard to vary the flavor profile. Overall, this egg salad is a practical, delicious dish that complements a high-protein, high-fiber diet and can be tailored to your taste preferences.