High Protein Cottage Cheese Egg Salad Recipe

Introduction

This High Protein Cottage Cheese Egg Salad is a creamy, nutritious twist on a classic favorite. Packed with protein and fresh flavors, it’s perfect for a quick lunch or a satisfying snack.

Ingredients

• 4 large eggs, hard-boiled
• 1 cup cottage cheese (low-fat or full-fat)
• 1/4 cup plain Greek yogurt (optional, for extra creaminess)
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• Fresh herbs (such as dill or chives), optional

Instructions

1. Step 1: Hard-boil the eggs by placing them in a pot of water. Bring to a boil, then cover the pot and remove from heat. Let the eggs sit for 9 to 12 minutes. Transfer to ice water to cool, then peel and chop.
2. Step 2: In a large bowl, combine the chopped eggs, cottage cheese, Greek yogurt if using, Dijon mustard, lemon juice, celery, and red onion.
3. Step 3: Season with salt and pepper to taste and gently mix until well combined.
4. Step 4: Garnish with fresh herbs if desired. Serve on whole-grain bread, in lettuce wraps, or with crackers.

Tips & Variations

• Use full-fat cottage cheese for a richer texture or low-fat for a lighter option.
• Add a pinch of smoked paprika or curry powder for a flavor twist.
• Swap celery for diced cucumber or bell pepper for a different crunch.
• Mix in chopped avocado for extra creaminess and healthy fats.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Avoid freezing as the texture may change. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise instead of cottage cheese?

Yes, but cottage cheese provides extra protein and a lighter texture. You can substitute mayonnaise if preferred, though the dish will be richer and less high-protein.

How do I make the eggs easier to peel?

Cool the hard-boiled eggs quickly in ice water after cooking. This helps separate the membrane from the shell, making peeling easier and cleaner.

High Protein Cottage Cheese Egg Salad Recipe

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4.8 from 69 reviews

This High Protein Cottage Cheese Egg Salad is a quick, nutritious, and creamy dish perfect for a wholesome meal or snack. Combining protein-rich hard-boiled eggs with creamy cottage cheese and a tangy Dijon mustard dressing, it offers a fresh and satisfying flavor. Its versatility allows it to be enjoyed as a sandwich filling, a salad topping, or a light lunch served with crackers or lettuce wraps.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Main Ingredients

• 4 large eggs, hard-boiled
• 1 cup cottage cheese (low-fat or full-fat)
• 1/4 cup plain Greek yogurt (optional, for extra creaminess)
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• Fresh herbs (such as dill or chives), optional

Instructions

1. Prepare the Eggs: Hard-boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit covered for about 9 to 12 minutes. Afterward, transfer the eggs to ice water to cool before peeling and chopping them into bite-sized pieces.
2. Mix the Ingredients: In a large mixing bowl, combine the chopped hard-boiled eggs, cottage cheese, Greek yogurt (if using), Dijon mustard, lemon juice, finely chopped celery, and red onion. Season the mixture with salt and pepper to taste. Gently fold all ingredients together until well combined but still chunky.
3. Serve: Garnish the egg salad with fresh herbs such as dill or chives if desired. Serve it chilled as a topping on whole-grain bread, in crisp lettuce wraps, or alongside crackers for a delicious and protein-packed meal or snack.

Notes

• For creamier texture, Greek yogurt is optional but recommended.
• Adjust salt and pepper according to preference.
• Make sure eggs are cooled completely before peeling to avoid sticking.
• This salad can be refrigerated for up to 2 days, making it ideal for meal prep.
• Use fresh herbs for enhanced flavor and freshness.

Keywords: high protein egg salad, cottage cheese salad, healthy egg salad, easy protein salad, creamy egg salad recipe