Name: High Protein Egg Salad With Cottage Cheese
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 8 large eggs; 1 cup low-fat cottage cheese (small curd preferred); 2 tbsp plain Greek yogurt (or light mayonnaise, or half-and-half mix); 1 tsp Dijon mustard (adjust to taste); 1 tsp yellow mustard (optional); 1 stalk celery, finely diced (about 1/2 cup); 2 tbsp red onion or green onion, finely minced; 1 tbsp fresh chives or parsley, finely chopped (plus extra for garnish); 1/4 tsp garlic powder (optional); 1/4 tsp onion powder (optional); 1/4 – 1/2 tsp smoked paprika or sweet paprika (plus a pinch for garnish); 1/2 – 3/4 tsp fine sea salt, or to taste; 1/4 tsp freshly ground black pepper, or to taste; 1 – 2 tsp lemon juice or apple cider vinegar (optional); 1 – 2 tbsp finely diced pickles or dill relish (optional); To serve: Whole grain bread, toasted, or high-protein wraps; lettuce leaves; sliced tomato and cucumber; extra chopped herbs; hot sauce or red pepper flakes (optional)

Description

A delicious twist on the classic egg salad that incorporates cottage cheese for a rich, creamy texture and a boost in protein. Perfect for quick lunches or meal prep.

Ingredients

Scale

8 large eggs
1 cup low-fat cottage cheese (small curd preferred)
2 tbsp plain Greek yogurt (or light mayonnaise, or half-and-half mix)
1 tsp Dijon mustard (adjust to taste)
1 tsp yellow mustard (optional)
1 stalk celery, finely diced (about 1/2 cup)
2 tbsp red onion or green onion, finely minced
1 tbsp fresh chives or parsley, finely chopped (plus extra for garnish)
1/4 tsp garlic powder (optional)
1/4 tsp onion powder (optional)
1/4 – 1/2 tsp smoked paprika or sweet paprika (plus a pinch for garnish)
1/2 – 3/4 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 – 2 tsp lemon juice or apple cider vinegar (optional)
1 – 2 tbsp finely diced pickles or dill relish (optional)
To serve: Whole grain bread, toasted, or high-protein wraps; lettuce leaves; sliced tomato and cucumber; extra chopped herbs; hot sauce or red pepper flakes (optional)

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Instructions

Hard-boil the eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, turn off heat, cover, and let sit for 10-12 minutes. Transfer to ice water and cool.
Peel and chop the eggs: Crack and peel eggs, then chop into small pieces.
Prepare the creamy base: In a bowl, mix cottage cheese and Greek yogurt, mash slightly, then add mustard, garlic powder, onion powder, paprika, salt, and pepper. Adjust seasoning.
Add vegetables and herbs: Stir in celery, onion, chives, and pickles/relish if using.
Fold in the eggs: Gently fold the eggs into the mixture, adjusting with more yogurt or milk if too thick.
Adjust final seasoning: Taste and add salt, pepper, mustard, or paprika as needed.
Chill: Cover and refrigerate for 30 minutes to 1 hour to meld flavors.
Serve: Spoon onto toasted bread or lettuce, garnishing with herbs and additional toppings as desired.

Notes

For best results, use fresh eggs for easier peeling. Adjust seasonings based on taste preference. Consider adding other veggies like bell peppers for extra nutrition.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 550mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 24g
Cholesterol: 420mg