High Protein Egg Salad
A creamy, tangy egg salad that’s high in protein and perfect for sandwiches, salads, or meal prep.
Ingredients
Base
- 5 pieces hard-boiled eggs Cracked and cooled for better chopping.
- 1/3 cup low-fat cottage cheese The secret swap for creaminess and added protein.
Seasoning
- 1 teaspoon celery salt Or celery seed for added crunch.
- 1 teaspoon onion powder Adds depth of flavor.
- 1/8 teaspoon mustard Adds a gentle tang.
Instructions
Preparation
- Chop or roughly mash 5 hard-boiled eggs. If they are not boiled, put eggs in cold water, bring to a boil, then cover and remove from heat for 9–12 minutes depending on yolk firmness. Cool in ice water.
- In a medium bowl, add cottage cheese, onion powder, celery salt, and mustard. Stir until mostly smooth, leaving some tiny curds for texture.
Combination and Taste
- Fold the chopped eggs into the cottage cheese mixture. Taste and adjust seasoning with additional celery salt or black pepper if desired.
- For a smoother texture, blend the mixture until your preferred texture is reached.
Serving
- Serve immediately or chill for 20–30 minutes to enhance flavor cohesion.
Notes
Keep in an airtight container in the fridge for up to 3–4 days. Freezing is not recommended. For a quick meal preview, spoon into lettuce cups. Optional lemon or pickle juice can enhance flavor without extra calories.