Easy High Protein Egg Salad
This creamy high protein egg salad swaps traditional mayonnaise for blended cottage cheese or Greek yogurt. It delivers satisfying texture and excellent flavor for sandwiches or lettuce wraps.
Servings 4 servings
Calories 165kcal
Equipment
- Saucepan
- Mini food processor
- Mixing bowl
Ingredients
Base Ingredients
- 6 large eggs up to 8 if desired
- 0.5 cup low-fat cottage cheese blended until smooth, or plain Greek yogurt
Flavorings & Mix-ins
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 2 tablespoons fresh chives or scallions finely chopped
- 1 tablespoon fresh dill chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon smoked paprika
- 1 pinch salt and black pepper to taste
Optional Additions
- 0.25 cup diced celery or radishes for crunch
- 2 tablespoons cooked turkey bacon or beef bacon bits for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let sit for 10 to 12 minutes to achieve perfect hard-boiled eggs.
- Transfer eggs immediately to an ice bath for 5 minutes to ensure easy peeling.
- Peel the eggs and chop them into bite-sized pieces. To reduce fat content, you may remove half of the yolks if desired.
- If using cottage cheese, blend it in a mini food processor until completely smooth to create a creamy, high-protein base.
- In a medium mixing bowl, combine the chopped eggs, smoothed cottage cheese (or Greek yogurt), Dijon mustard, pickle relish, and lemon juice.
- Fold in the fresh chives, dill, and any optional crunchy vegetables like celery or radishes.
- Season with paprika, salt, and black pepper. Stir gently until the mixture reaches your preferred consistency.
- Garnish with turkey bacon or beef bacon bits for added smoky flavor and serve on sprouted grain bread, lettuce wraps, or avocado toast.
Notes
Nutritional information:
Calories: 165 kcal | Protein: 17 g | Carbohydrates: 5 g | Lipids: 8 g
Tip: Let your hard-boiled eggs cool completely before peeling them and preparing the salad. Store the salad in an airtight container in the refrigerator for up to four days.