Ever stare into your fridge, hungry and short on time, wondering what on earth you can throw together that’s both satisfying and good for you? We’ve all been there. That’s why this High-Protein Cottage Cheese Egg Salad is about to become your new best friend. It takes that classic egg salad we all know and love and gives it a creamy, protein-packed upgrade that’ll keep you full for hours. It’s the perfect solution for those busy days when you need a lunch that feels like a hug.
Why You’ll Love This
This isn’t your grandma’s egg salad—though she’d definitely approve. By swapping out most of the mayo for creamy, protein-rich cottage cheese, we’re creating a lunch that’s so, so much more than just a sandwich filling. It’s luxuriously creamy without being heavy, and it’s packed with over 20 grams of protein per serving. That’s a win in my book. It comes together in under 15 minutes, uses simple ingredients you probably already have, and is incredibly versatile. Seriously, what’s not to love?
Ingredients You’ll Need
- 8 large eggs: The hearty base of our salad.
- 1 cup (225g) full-fat cottage cheese: For that incredible creaminess and a major protein boost.
- 2 tablespoons mayonnaise or Greek yogurt: Just a touch to help bind everything together.
- 1 tablespoon Dijon mustard: Adds a lovely tangy depth.
- 2 tablespoons fresh chives, finely chopped: Brings a mild, fresh onion flavor.
- 1/4 cup finely diced red onion: For a little crunch and sharpness.
- 1 stalk celery, finely diced: Essential for that classic crunch.
- 1/2 teaspoon paprika: A hint of smoky sweetness.
- Salt and freshly ground black pepper: To taste.
Let’s Get Cooking Step by Step
- First, let’s get those eggs boiled. Place your eggs in a single layer in a saucepan and cover them with about an inch of cold water. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it with a lid, and set your timer for 10 minutes. This method gives you perfectly cooked yolks every time, no weird green ring.
- While the eggs are cooking, prepare an ice bath in a large bowl. This is the secret to easy peeling!
- When the timer goes off, carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them chill out for at least 5 minutes until they’re completely cool to the touch.
- Now for the fun part: peeling. Gently tap each egg on the counter to crack the shell, then roll it between your hands. Peel under cool running water to help the shell slide right off.
- Chop your peeled eggs to your desired consistency. I like a rougher chop with some bigger pieces for texture, but you do you!
- In a medium mixing bowl, combine the cottage cheese, mayonnaise (or yogurt), and Dijon mustard. Give it a good stir until it’s smooth and well combined.
- Add your chopped boiled eggs, fresh chives, red onion, celery, paprika, and a good pinch of salt and pepper to the bowl.
- Gently fold everything together until it’s evenly coated in that creamy, dreamy dressing. Be careful not to overmix—we want to keep some of that texture.
- Give it a taste. Does it need more salt? More pepper? Adjust to your liking. And that’s it! You’re done.
Protein Egg Salad Tips For Success
- For the easiest peel, use eggs that are a week or so old. Fresh eggs are notoriously harder to peel.
- Don’t skip the ice bath! It stops the cooking process and makes the egg contract slightly away from the shell.
- If you’re not a fan of the texture of cottage cheese, give it a quick blitz in the blender or food processor first for an ultra-smooth base.
- Let your egg salad chill in the fridge for at least 30 minutes before serving. Honestly, it makes all the difference as it allows the flavors to really get to know each other.
- Feeling fancy? A sprinkle of everything bagel seasoning on top is absolutely delicious.
- And remember, a little mess means you’re doing it right. So embrace those eggshell crumbs!
Variations & Substitutions
This recipe is wonderfully flexible. Don’t have chives? A tablespoon of fresh dill would be lovely here. For a bit of a kick, add a finely diced jalapeño (seeds removed if you’re sensitive to heat) or a dash of hot sauce. If you’re dairy-free, you can use a plain, unsweetened vegan yogurt in place of the cottage cheese and mayo—just know the protein content will be a bit lower. To make it a true pantry meal, you can substitute a tablespoon of dried minced onion for the fresh, though the fresh crunch is definitely better. This High-Protein Cottage Cheese Egg Salad is your canvas, so feel free to get creative!
Storage & Reheating
This egg salad stores beautifully. Keep it in a sealed container in the refrigerator, and it’ll stay fresh and delicious for 3 to 4 days. I don’t recommend freezing it, as the texture of the eggs and cottage cheese will become watery and grainy when thawed. Since it’s meant to be eaten cold, there’s no need to reheat! Just grab it straight from the fridge and enjoy. It’s the ultimate make-ahead protein lunch.
