High Protein Egg Salad
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Prep Time: 15 mins | Cook Time: 10-12 mins | Serves: 4
Ingredients
8 eggs, hard boiled and peeled
½ c reduced fat cottage cheese
2 tsp Dijon mustard
½ a lemon’s worth juice
2 green onions, chopped
2 Tbsp fresh dill, chopped or 2 tsp dried dill
1/8 tsp Kosher salt
Black pepper to taste
Directions
Place eggs in medium saucepan and cover with cold water. Bring water to a boil, then cover and remove from heat and let sit for 10-12 minutes or until eggs are cooked through. Transfer eggs from hot water over to ice bath and let cool.
Once eggs are cool to touch, peel and separate egg yolks from whites. Roughly chop egg whites and set aside. Place yolks in medium sized mixing bowl, removing 2 of the yolks if desired. Add in cottage cheese, Dijon, lemon juice, salt and pepper. Mash with fork and mix until well combined.
Add egg whites, chopped green onion, and dill to yolk mixture. Fold in until well combined.
Serve egg salad open faced over toast, in a sandwich, with a lettuce wrap, or with crackers. Add your favorite toppings and enjoy!
Notes
Choose older eggs for hard boiling. This makes them easier to peel.
Mix up your egg salad add-ins and toppings per your preference! Add pickles or cucumbers, celery or onion for some nice pops of flavor. Use other fresh herbs such as cilantro, basil, or tarragon, or dried herbs and spices such as dill, oregano, or paprika if that is what you have available. Top with microgreens, spouts, avocado, tomatoes or even fresh jalapeno for some kick. Top with sunflower seeds or pepitas for additional crunch.
Store in air-tight container and keep in fridge for up to 4 days.
For a vegan option, swap the eggs for tofu and cottage cheese for veganaise. Add turmeric for additional flavor and color.
Nutrition: (per serving) Calories: 138 kcals | Total Fat: 8 g | Sat Fat: 2.5 g | Sodium: 335 mg | Carb: 1 g | Protein: 14 g.
In the Kitchen | February 2025 | Inspired by healthyishfoods.com Cottage Cheese Egg Salad.
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