What GLP-1 Shoppers’ Changing Eating Habits Mean for the Egg Case

GLP-1 medications are reshaping how some shoppers eat, and the egg case is one of the places it shows. New 2026 research from the American Egg Board (AEB) surveyed 1,000 current and former GLP-1 users. More than half say they are eating more eggs, and they value eggs for their convenience, versatility and portion size.

For independent grocers, that is a clear opening. Help shoppers find easy ways to put eggs front and center throughout the day, and make your store the place they come to do it. Here is what the research found and what your team can do about it now.

Fast Facts

• 52% of GLP-1 users say they ate more eggs on the medication. Only chicken (53%) ranked higher among proteins.
• 74% of lapsed users, those who have stopped taking a GLP-1, continue to prioritize protein in their diet.
• 70% enjoy eggs because they are conveniently portioned, and 64% say eggs are easier to eat than other protein options.
• Nearly half report eating boiled (48%) and scrambled (46%) eggs more often.

Protein is driving the shift

Protein is the top nutrition priority for GLP-1 users, and it starts at the doctor’s office. Among users who consulted a medical professional, 56% were advised to increase protein, the most common recommendation they received.

Shoppers are following that advice. 70% of GLP-1 users say their protein intake went up on the medication, more than any other nutrient tracked. Users also name protein as the biggest reason they are eating more eggs, and 74% agree eggs help them meet their protein needs.

Why eggs fit, and why the habit sticks

GLP-1 users often eat smaller portions, and eggs match that need. 70% enjoy eggs because they are conveniently portioned, and 68% see them as a lean or low-calorie protein. 64% say eggs are easier to eat than other protein options.

Eggs also travel across the day. 55% of users say they are more likely to eat eggs at different times of day, and 56% are more likely to eat them on their own as a quick snack or light meal. That means eggs can earn a spot well beyond the breakfast aisle.

The habit does not disappear when the medication stops. Among lapsed GLP-1 users:

• 74% continue to prioritize protein in their diet
• 45% say eggs are more appealing to them since taking a GLP-1
• 36% still prepare eggs differently than they did before

Not every shopper is on board. About one in five users ate fewer eggs, citing taste or smell, stomach discomfort, or fat and cholesterol concerns. Still, users who ate more outnumbered them nearly three to one (52% vs. 18%).

Boiled and scrambled are up; fried is down

How shoppers cook eggs is changing too. Since starting a GLP-1, 48% of users eat boiled eggs more often and 46% eat more scrambled eggs. Fried eggs moved the other way: 39% eat them less, while only 20% eat them more.

A few other patterns worth knowing:

• Women lean toward boiled eggs. 52% of women eat them more often, compared with 44% of men.
• Younger shoppers are more adventurous. Gen Z and Millennials are more likely than Gen X and Boomers to be eating more diced, over-easy, deviled, and egg-bite options.
• Eggs as an ingredient are gaining, too. About a third eat more eggs in dishes (32%) and as egg salad or other diced preparations (30%).

What this means for your shelves

1. Make preparation feel easy. Share simple scrambled-egg meals, boiled-egg snacks, and quick lunch recipes through shelf signage, email, and social content. Batch-boiled eggs for the week and a two-minute scramble are the kinds of ideas that match how shoppers are eating now.
2. Connect eggs to a complete meal. Use recipe cards or coordinated promotions that pair eggs with vegetables, whole-grain bread, or salad ingredients. Cross-merchandise a spinach-and-egg scramble near produce, or an egg salad sandwich near the bakery.
3. Highlight convenience across formats. Where available, help shoppers find ready-to-eat boiled eggs, egg salad, or egg wraps through signage or digital content. Grab-and-go formats meet shoppers who want protein in a small, easy portion, and egg bites can catch younger shoppers looking for variety.
4. Lead with broadly relevant benefits. Protein, simple preparation, and portion flexibility appeal to shoppers well beyond those using GLP-1s. Keep in-store messaging focused on those everyday benefits rather than on the medication itself, so it speaks to every shopper in the aisle.

Put eggs to work in your store

Shoppers are already reaching for eggs more often. Start with one change this week: add a quick-recipe sign to the egg case, feature a boiled-egg snack in your next email, or set up a cross-merchandised display with produce. Small moves like these keep your store top of mind as shoppers’ protein habits evolve.

Source: American Egg Board, “Understanding GLP-1 Users’ Egg Habits and Consumption,” 2026. Survey of 1,000 current and lapsed GLP-1 users.