Creamy High Protein Cottage Cheese Egg Salad You’ll Love

Enjoy a deliciously creamy and nutritious high protein cottage cheese egg salad, perfect for lunch or gatherings.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Cottage Cheese Provides creaminess and tang
6 eggs Hard-Boiled Eggs Main protein source

For the Crunch

¼ cup Red Onion Adds crispness and mild sweetness

For the Flavor

2 tablespoons Fresh Dill Elevates the dish with a bright flavor
1 tablespoon Dijon Mustard Provides essential tang
½ whole Lemon Juice Brightens the salad with acidity
optional Paprika Adds a subtle smoky note

Equipment

Pot
fine mesh sieve
Mixing Bowl

Method

Step-by-Step Instructions

Place six eggs in a pot, cover with cold water, and bring to a boil.
Cover the pot and reduce heat to low, simmer for 9-12 minutes.
Transfer eggs to an ice bath for at least 5 minutes to cool before peeling.
Drain 1 cup of cottage cheese using a fine-mesh sieve while eggs cool.
Finely chop ¼ cup of red onion and 2 tablespoons of fresh dill.
In a bowl, combine drained cottage cheese, eggs, onion, dill, mustard, lemon juice, and paprika.
Gently fold the ingredients together without breaking the eggs too much.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve on whole-grain toast or over a bed of greens.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 1.5mg

Notes

Store in an airtight container in the fridge for up to 48 hours. Freezable for up to two weeks.

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