High Protein Cottage Cheese Egg Salad (24g Protein) (Print Version)
Creamy high protein egg salad made with cottage cheese for a boost of 24g protein per serving. A quick, healthy, and satisfying meal prep option.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ High-Protein Core
01 -
8 large eggs
02 -
2 cups (16 oz) 2% low-fat cottage cheese
→ Creamy & Tangy Binder
03 -
1/4 cup light mayonnaise
04 -
1 tbsp Dijon mustard
05 -
1 tsp apple cider vinegar
→ Flavor & Crunch Boosters
06 -
2 stalks celery, finely diced
07 -
1/4 cup red onion, finely diced
08 -
2 tbsp fresh dill, chopped
09 -
2 tbsp sweet pickle relish
10 -
1/2 tsp paprika
→ Seasoning Essentials
11 -
Salt to taste
12 -
Black pepper to taste
# Instructions:
01 -
Hard boil 8 large eggs, then cool completely. Peel the cooled eggs and finely chop them into small, uniform pieces. Set aside the chopped eggs, which form the delicious base of your Creamy High Protein Cottage Cheese Egg Salad (24g Protein).
02 -
In a food processor or blender, combine 2 cups (16 oz) 2% low-fat cottage cheese. Process until completely smooth and creamy, scraping down the sides as needed. This creates the high-protein, velvety binder for your egg salad.
03 -
Transfer the smooth cottage cheese to a large mixing bowl. Add 1/4 cup light mayonnaise, 1 tbsp Dijon mustard, and 1 tsp apple cider vinegar. Whisk these ingredients together until well combined and smooth, forming the tangy dressing.
04 -
To the creamy dressing, add 2 finely diced stalks celery, 1/4 cup finely diced red onion, 2 tbsp chopped fresh dill, and 2 tbsp sweet pickle relish. Stir well to evenly distribute these flavor and crunch boosters throughout the mixture.
05 -
Add the chopped 8 large eggs to the bowl with the cottage cheese mixture and flavor boosters. Gently fold everything together until the eggs are evenly coated. Be careful not to overmix, to maintain some texture in your Creamy High Protein Cottage Cheese Egg Salad (24g Protein).
06 -
Sprinkle 1/2 tsp paprika over the egg salad. Season generously with salt and black pepper to taste. Stir once more to ensure seasonings are distributed. Taste and adjust as needed for the perfect Creamy High Protein Cottage Cheese Egg Salad (24g Protein).
# Notes:
01 -
Storage Tip: Store leftover Creamy High Protein Cottage Cheese Egg Salad in an airtight container in the refrigerator for up to 3-4 days. It's perfect for meal prep!
02 -
Serving Suggestions: Enjoy this high-protein egg salad on whole-wheat toast, in lettuce wraps, with crackers, or as a protein-packed side dish alongside a green salad.
03 -
Herb Variations: Feel free to experiment with other fresh herbs like chives or parsley instead of, or in addition to, dill for a different flavor profile.
04 -
Spice It Up: For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture along with the paprika.
# Tools You'll Need:
01 -
Large pot
02 -
Cutting board
03 -
Chef's knife
04 -
Large mixing bowl
05 -
Fork or potato masher
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 265 kcal
Total Fat: 16 g
Total Carbohydrate: 7 g
Protein: 24 g