High Protein Cottage Cheese Egg Salad (Print Version)
High protein cottage cheese egg salad packed with creamy texture and bold flavor. Ready in minutes with simple ingredients.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 22 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Protein-Packed Base
01 -
8 large hard-boiled eggs, peeled and chopped
02 -
1 cup full-fat cottage cheese
03 -
2 oz sharp cheddar cheese, finely diced
→ Creamy Tangy Dressing
04 -
3 tbsp mayonnaise
05 -
1 tbsp Dijon mustard
06 -
1 tbsp apple cider vinegar
07 -
1 tsp honey
08 -
Salt and pepper to taste
→ Crisp Fresh Mix-Ins
09 -
3 stalks celery, finely diced
10 -
1/4 cup red onion, finely minced
11 -
1/4 cup dill pickles, finely chopped
12 -
1/2 cup cherry tomatoes, quartered
→ Herb & Seasoning Finish
13 -
2 tbsp fresh dill, chopped
14 -
1 tbsp fresh chives, thinly sliced
15 -
1/2 tsp garlic powder
16 -
1/2 tsp smoked paprika
17 -
Pinch of cayenne pepper
# Instructions:
01 -
Place 8 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer immediately to an ice bath for 5 minutes to stop cooking, then peel.
02 -
Once cooled, chop the 8 peeled hard-boiled eggs into roughly 1/2-inch pieces — some smaller crumbles are fine for texture. Finely dice the 2 oz of sharp cheddar cheese into small cubes. Set both aside in a large mixing bowl.
03 -
In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp honey until smooth and fully combined. Season generously with salt and pepper to taste. This tangy dressing is the flavor backbone of your High Protein Cottage Cheese Egg Salad.
04 -
Finely dice 3 stalks of celery and 1/4 cup dill pickles, mince 1/4 cup red onion, and quarter 1/2 cup cherry tomatoes. Keeping these pieces small ensures every bite of your High Protein Cottage Cheese Egg Salad has a perfect balance of crunch, tang, and freshness.
05 -
Add 1 cup full-fat cottage cheese to the bowl with the chopped eggs and cheddar. Pour the prepared dressing over the top, then fold in all the fresh mix-ins — celery, red onion, dill pickles, and cherry tomatoes. Stir gently to combine without over-mashing the eggs.
06 -
Sprinkle in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of cayenne pepper. Fold in 2 tbsp fresh chopped dill and 1 tbsp thinly sliced chives. Taste and adjust salt and pepper as needed. Season your High Protein Cottage Cheese Egg Salad boldly — the cottage cheese mellows the flavors.
07 -
For the best High Protein Cottage Cheese Egg Salad, cover the bowl with plastic wrap and refrigerate for at least 20–30 minutes before serving. This resting time allows all the flavors to meld together beautifully and the dressing to fully coat every ingredient.
08 -
Serve your High Protein Cottage Cheese Egg Salad chilled on toasted whole-grain bread, in lettuce wraps, stuffed into avocado halves, or with crackers. Garnish with an extra sprinkle of smoked paprika and fresh chives for a beautiful presentation. Each serving delivers an impressive protein punch.
# Notes:
01 -
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, as the dressing may settle. Do not freeze, as the cottage cheese and eggs will become watery and lose their texture.
02 -
Substitution Tip: For a lighter version, swap full-fat cottage cheese for low-fat (2%) cottage cheese and replace mayonnaise with plain Greek yogurt. You can also use sweet relish in place of dill pickles if you prefer a slightly sweeter flavor profile.
03 -
Cooking Tip: For perfectly easy-to-peel hard-boiled eggs, always start with eggs that are at least 1 week old — fresh eggs are notoriously difficult to peel. The ice bath step is non-negotiable; it prevents the dreaded gray ring from forming around the yolk.
04 -
Serving Tip: This egg salad makes an excellent high-protein meal prep option. Portion it into 4 individual containers at the start of the week for quick, ready-to-go lunches. Pair each serving with sliced cucumbers or celery sticks for extra crunch and nutrients.
# Tools You'll Need:
01 -
medium saucepan
02 -
mixing bowl
03 -
sharp knife
04 -
cutting board
05 -
measuring cups
06 -
measuring spoons
07 -
rubber spatula
# Nutrition Facts (Per Serving):
Calories: 310 kcal
Total Fat: 21 g
Total Carbohydrate: 7 g
Protein: 24 g