Cottage Cheese Egg Salad (High Protein)

Two slices of bread topped with cottage cheese egg salad on a white plate with dill and a fork nearby.

5 from 2 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 Time10

Cook Time10

Total Time20

Course: lunch, Salad, Sandwich

Cuisine: American

Diet: Low Calorie

Servings:

Calories: 173kcal

Author: Dr. Sonali Ruder

Equipment

egg cooker

Ingredients

6 large hard-boiled eggs
¾ cup low fat cottage cheese
1 tablespoon mayonnaise
2-3 teaspoons Dijon mustard
2 teaspoons lemon juice
2 tablespoons minced shallots (can substitute chives or green onions)
¼ teaspoon dried dill or 1-2 tablespoon fresh dill
Pinch Salt and pepper
avocado, sliced

Optional for serving:

sourdough or whole grain toast, sliced avocado, Everything but the Bagel seasoning, Chili Crisp

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.

Notes

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