5 from 6 votes
Cottage Cheese Egg Salad (High Protein)
Fresh, flavorful, and packed with protein, enjoy this creamy egg salad as a nutritious addition to your meal prep routine or as a quick and easy sandwich filling.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
173 kcal
Course:
Salad, Lunch
Cuisine:
American
Ingredients
- 6 egg large, hard-boiled
- ¾ cup cottage cheese low fat
- 1 tablespoon mayonnaise
- 2-3 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons shallot minced, can substitute chives or green onions
- ¼ teaspoon dill dried or 1-2 tablespoon fresh
- Pinch salt
- Pinch black pepper
- avocado sliced
Optional for serving:
- whole grain bread
- avocado
- everything but the bagel seasoning
- chili crisp
- sourdough bread toasted, sliced avocado; Everything but the Bagel seasoning and Chili Crisp used as seasonings
Instructions
- Peel the hard-boiled eggs and chop them. Place the chopped eggs in a large mixing bowl.
- Add the cottage cheese, mayonnaise, mustard, lemon juice, shallots, dill, and a pinch of salt and pepper.
- Mix it all together until smooth. Taste and adjust seasoning as needed. Enjoy the egg salad on a slice of toasted bread or use it in sandwiches, lettuce wraps, or salads. I like to serve the egg salad on a piece of toasted sourdough or whole grain bread with avocado slices and top it with Everything but the Bagel seasoning or Chili Crisp.
Cup of Yum
Notes
- food processor
- blender
- Everything but the Bagel Seasoning
- Chili Crunch
- If you don't like the texture of cottage cheese, you can blend it in a food processor or blender before mixing it with the eggs. This will give the egg salad a smoother texture.
- If you want some crunch, you can stir diced celery or pickle relish into the egg salad for extra texture.
- For a flavor boost, you can add a dash of smoked paprika or some diced jalapeños to the egg salad. I like to top it with a sprinkle of Everything but the Bagel Seasoning or a drizzle of Chili Crunch.
- Store any leftover cottage cheese egg salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving
1 scoop
Calories
173kcal
(9%)
Carbohydrates
2g
(1%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
283mg
(94%)
Sodium
388mg
(16%)
Potassium
144mg
(3%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
481IU
(10%)
Vitamin C
2mg
(2%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 173
% Daily Value*
| Serving | 1 scoop | |
| Calories | 173kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 283mg | 94% |
| Sodium | 388mg | 16% |
| Potassium | 144mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.