High-Protein Cottage Cheese Egg Salad (24g Protein) (Print Version)
Enjoy a creamy, high-protein cottage cheese egg salad. This easy recipe packs 24g of protein per serving, perfect for a healthy lunch or snack.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 22 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Protein Powerhouse
01 -
8 large hard-boiled eggs
02 -
1 3/4 cups 2% milkfat cottage cheese
→ Creamy & Tangy Base
03 -
1/4 cup light mayonnaise
04 -
1 tablespoon Dijon mustard
05 -
1 tablespoon fresh lemon juice
→ Crisp & Aromatic Accents
06 -
2 stalks celery, finely diced
07 -
1/4 cup finely minced red onion
08 -
2 tablespoons fresh dill, chopped
09 -
1 tablespoon fresh chives, chopped
→ Seasoning & Garnish
10 -
1/2 teaspoon sea salt, plus more to taste
11 -
1/4 teaspoon freshly ground black pepper, plus more to taste
12 -
1/2 teaspoon smoked paprika, plus a pinch for garnish
# Instructions:
01 -
Carefully peel and coarsely chop the 8 large hard-boiled eggs. Finely dice 2 stalks celery and mince 1/4 cup red onion. This initial prep sets the stage for your delicious Creamy Cottage Cheese Egg Salad (24g Protein).
02 -
In a large bowl, combine 1 3/4 cups 2% milkfat cottage cheese, 1/4 cup light mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon fresh lemon juice. Whisk until well combined and smooth, forming the rich foundation for your salad.
03 -
Add the chopped 8 hard-boiled eggs, diced 2 stalks celery, and minced 1/4 cup red onion to the creamy base. Gently fold everything together until the eggs and vegetables are evenly coated.
04 -
Stir in 2 tablespoons fresh dill, chopped, and 1 tablespoon fresh chives, chopped. These fresh herbs add a vibrant, aromatic touch that elevates the flavor profile of your Creamy Cottage Cheese Egg Salad (24g Protein).
05 -
Season the mixture with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika. Mix thoroughly to ensure all flavors are well distributed throughout the salad. Taste and adjust seasoning as needed.
06 -
For optimal flavor, cover the Creamy Cottage Cheese Egg Salad (24g Protein) and refrigerate for at least 30 minutes. Serve chilled, garnished with an extra pinch of smoked paprika and fresh herbs, if desired.
# Notes:
01 -
For an extra kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the dressing. If you don't have fresh dill or chives, 1 teaspoon of dried dill can be used, but fresh is highly recommended for best flavor.
02 -
This high-protein egg salad is fantastic on whole-wheat toast, in lettuce wraps, scooped onto cucumber slices, or as a side dish with a green salad.
03 -
Store leftover Creamy Cottage Cheese Egg Salad (24g Protein) in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving again.
04 -
To easily hard-boil eggs, place them in a single layer in a saucepan, cover with cold water by an inch, bring to a rolling boil, then turn off heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath for easy peeling.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Fork or potato masher
03 -
Measuring cups and spoons
04 -
Cutting board
05 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 257 kcal
Total Fat: 16 g
Total Carbohydrate: 7 g
Protein: 24 g