Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger
I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.
My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!
Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!
Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!
How to Make Cottage Cheese Egg Salad
Step-by-Step Instructions
- Hard boil the eggs then transfer to an ice bath to cool.
- Peel and chop the hard-boiled eggs into bite-sized pieces.
- Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.
- Combine the eggs with the remaining ingredients and dressing in a bowl.
Serving Suggestions
On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.
With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!
In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.
With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.
As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.
This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.
More High-Protein Lunch Recipes
Cottage Cheese Egg Salad
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Ingredients
- 10 large eggs
- 1 celery stalk finely diced
- 3 Tablespoons red onion finely diced
- 2 Tablespoons fresh dill chopped
- 2 Tablespoons fresh chives chopped
- 3/4 cup cottage cheese any kind (I used full fat)
- 1 Tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 clove garlic
Instructions
- Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.10 large eggs
- Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
- Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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