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High Protein Cottage Cheese Egg Salad

High Protein Cottage Cheese Egg Salad
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This high-protein egg salad swaps traditional mayonnaise for creamy full-fat cottage cheese and Greek yogurt, delivering a rich, tangy flavor with a satisfying texture. Loaded with protein from boiled eggs and cottage cheese, it is perfect for a quick lunch or post-workout meal. Each serving packs over 30 grams of protein, making it a nutritious and filling choice.

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup full-fat cottage cheese (4% milkfat)
  • 1/4 cup full-fat plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 teaspoon smoked paprika (optional, for garnish)

Instructions

  1. Place the 8 large eggs in a single layer in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a rolling boil over high heat, then immediately remove the pan from the heat, cover, and let stand for 12 minutes to achieve hard-boiled eggs with firm whites and fully set yolks.
  2. While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool for at least 5 minutes, stopping the cooking process and making them easy to peel.
  3. While the eggs cool, in a medium mixing bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisk until the dressing is smooth and creamy, with no large curds remaining.
  4. Peel the cooled eggs by gently cracking the shells all over and rolling them between your hands. Rinse briefly under cool water to remove any small shell fragments, then pat dry with a paper towel.
  5. Place the peeled eggs on a clean cutting board and coarsely chop them into roughly 1/2-inch pieces. Avoid over-chopping as you want some texture in the finished salad.
  6. Add the chopped eggs, red onion, and chives to the bowl with the dressing. Gently fold with a rubber spatula until the eggs are evenly coated, being careful not to mash them.
  7. Taste the egg salad and adjust seasoning with additional salt, pepper, or lemon juice if needed. For a smoky note, sprinkle with smoked paprika just before serving.
  8. For best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on toast, in lettuce wraps, or over a bed of greens.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze, as the texture of the eggs and cottage cheese will become watery and unpleasant upon thawing. Reheating: This is a cold salad and should be served chilled; no reheating needed. If the salad seems dry after refrigeration, stir in 1 tablespoon of Greek yogurt or cottage cheese to refresh the creaminess. For added crunch, mix in 1/4 cup finely chopped celery or bell pepper before serving.

Nutrition

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