Description
High Protein Egg Salad is a creamy, satisfying twist on the classic lunch favorite, made lighter with cottage cheese instead of heavy mayonnaise. Fresh, simple, and perfect for meal prep.
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- ¾ cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- 1–2 tablespoons chopped fresh chives or dill
- Salt, to taste
- Black pepper, to taste
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring to a gentle boil, then cover and remove from heat.
- Let eggs sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely.
- Peel and chop eggs into small pieces.
- In a mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and black pepper.
- Blend cottage cheese first if you prefer a smoother texture.
- Gently fold in chopped eggs, red onion, celery, and fresh herbs.
- Stir until evenly combined without overmixing.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
For extra creaminess, blend the cottage cheese before mixing. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American