The aim of this study, carried out on ISA Brown laying hens, was to determine the effect of dietary lucerne protein concentrate (LPC) on egg quality. The birds were allocated to three experimental groups, 30 birds each. The control group (C) was fed a standard feed mixture without the experimental additive. Diets of hens from groups D-1 and D-2 were supplemented with 1.5% and 3.0% of LPC, respectively, instead of soyabean meal. In the laying period, 40 eggs from each group were collected twice (week 33 and 53 of rearing) for evaluation of selected quality traits: specific weight of egg, eggshell colour, eggshell resistance, eggshell weight, egg yolk weight, egg yolk colour, thick albumen height, albumen quality, eggshell thickness, eggshell compactness (density), meat spots and blood spots. Egg yolks were analysed for contents of fat, total cholesterol and fatty acid composition, as well as for parameters of redox status (superoxide dismutase, catalase, hydrogen peroxides, malondialdehyde). The 1.5% and 3.0% additions of LPC increased the colour intensity of egg yolk, but at the same time, induced lipid peroxidation processes in it. The possible latter effect should be taken into account when intending to increase yolk colouration via LPC dietary supplementation. Our results show that addition of 1.5% LPC can be recommended in feed for laying hens.