Healthy High Protein Cottage Cheese Egg Salad

This healthy high protein cottage cheese egg salad recipe features a delicious lemony dressing, plenty of nutritious veggies, fresh herbs, and of course, a ton of creamy hard boiled eggs. Plus, it's so, so easy to make. In fact, 3 simple steps are all you have to follow to make it.

My Take on Cottage Cheese Egg Salad

As I'm sure you know, most egg salad recipes use mayo to give it that creamy tangy base. Buuuut, the problem with mayo is that it adds a ton of unnecessary calories to the dish.

So, that's why if you're trying to make a healthier egg salad - which I'm guessing you're trying to do if you've found this recipe - then avoiding using mayo to make it is priority number one. That's why using cottage cheese to make it is ingenious. Not only will you save yourself some calories, but you'll also give your egg salad a boost of protein too.

Nutrition aside though, this egg salad is just out-of-this-world good. It's been on constant rotation in my house lately - especially as a lunch meal prep option - and everyone can't seem to get enough of it. My son Joey is especially a big fan of it.

Joe Tip (Like A "Pro Tip" But Better)

To get the perfect hard boiled eggs for this recipe, bring a pot of water to a boil, then reduce the heat and gently add in the eggs. This prevents the eggs from cracking in the pot. Bring it back up to boiling and cook for 10-12 minutes depending on your desired doneness.

Immediately transfer the eggs to a bowl of ice and cold water to stop the cooking process, then peel them from the bottom once cooled.

Ingredients

This cottage cheese egg salad recipe basically has all the same components as a "regular" egg salad, minus the mayonnaise.

Honestly, even if you've never made an egg salad before, there's a good chance you'll have most - if not all - of these ingredients on hand already!

Anyway, here's everything you'll need to make it:

• 6 hard boiled eggs
• 1 small carrot, grated
• 1 small red bell pepper
• 1 green onion
• ¼ cup parsley
• ½ cup cottage cheese
• 1 tbsp. Dijon mustard
• 1 tbsp. lemon juice
• Salt and pepper to taste

It's as simple as that!

Personally, I like to sandwich my egg salad between a high protein bagel, but my kids prefer to eat it straight from the bowl with some fresh veggies. No matter how you serve it, you've got yourself a light yet hearty meal that will keep you satisfied all day long. 

How to Make Cottage Cheese Egg Salad

Making egg salad couldn't be any easier, and this recipe simplifies the process even more since the cottage cheese dressing can be blended in seconds.

Overall, it takes about 15 minutes of prep time to make, if that, and the only thing you have to cook is the eggs!

Sound good?

Then, let's dive right into the recipe steps.

Step One: Prepare the Ingredients

First, roughly chop the hard boiled eggs to your desired size. I like to keep mine slightly on the chunkier side for a hearty bite.

Then, grate the carrots, dice the bell pepper, and chop the green onion and parsley.

Transfer the chopped eggs and prepared veggies to a large bowl.

Step Two: Make the Salad Dressing

In a blender or food processor, add the cottage cheese, mustard, and lemon juice.

Blend until smooth and well combined, pausing to scrape down the sides with a rubber spatula if necessary.

Step Three: Combine

Pour the cottage cheese mixture into the bowl with the rest of the egg salad.

Season with salt and pepper to taste, then gently stir or toss until all the salad components are evenly coated with dressing. Give it a taste and adjust the seasoning as desired.

From there, you can serve your cottage cheese egg salad right away or cover and refrigerate it until you're ready to eat. Enjoy!

How to Store Cottage Cheese Egg Salad

This recipe makes enough for 2-3 servings and, of course, you can always double or triple it for a bigger group.

The good news is that you can refrigerate/store any leftover cottage cheese egg salad you end up with in an airtight container for up to 4 days. It's best enjoyed cold straight from the fridge.

For what it's worth, I don't recommend freezing this egg salad as all the components can lose their texture when frozen and generally don't reheat well.

FAQS About This Cottage Cheese Egg Salad Recipe

What type of cottage cheese do I use?

Depending on your calorie needs, you can use either full-fat or low-fat cottage cheese for this recipe. Both small curd and large curd will work well here since they'll be blended anyway.

Final Thoughts

Well, that's how you make the best cottage cheese egg salad!

This quick and simple healthy egg salad recipe is about as tasty as it gets. It's great on its own, but it's also super yummy on some crackers, on bread, in a wrap - you name it.

As you can probably guess, it's a huge hit with the family and has quickly become one of my favorite recipes to make for gatherings and weekend barbecues.

Anyway, I hope you like this cottage cheese egg salad as much as I do!

As always, if you make it, leave a comment below and tell me what you thought.

More Side Dish Recipes

If you liked this cottage cheese egg salad and want more recipes like it, here are some favorites from the blog I think you'll enjoy just as much:

• Healthy mashed potatoes
• La Scala chopped salad
• Air fryer baked sweet potatoes
• Vegetable soup for weight loss
• Sauteed eggplant
• Cottage cheese mashed potatoes

You can also check out my Instagram, TikTok, and Youtube channel for even more! I post new recipes on them all the time.