Protein-Packed Egg Salad

Protein-Packed Egg Salad

Attention egg salad lovers! It has been a while since I made this, but it seriously needs to come back into rotation because it is not only delicious, but also a higher protein and lower fat version of your classic egg salad. Pair it with some Ezekiel bread and this protein packed egg salad is the perfect post-workout snack!

 

 

 

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Protein-Packed Egg Salad
This protein-packed egg salad is an excellent healthier alternative to the classic egg salad, but without the high fat! It weighs in at a whopping 25 grams of protein thanks to using 1% cottage cheese in place of mayonnaise! Recipe makes roughly two 1 cup servings.
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1 cup
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1 cup
Ingredients
Instructions
  1. Hard-boil eggs by placing them in a saucepan large enough that the eggs each lay evenly on the bottom of the pot. Cover with 1 inch of cold water. Bring to a boil over medium-high heat, then cover and remove from heat and set aside for 8-10 minutes. Immediately drain and allow to cool in ice-water, then peel.
  2. Next, remove yolks from 4 of the 6 eggs. You only want to use two egg yolks in this recipe. Then, chop eggs.
  3. Add cottage cheese, mustard, pickles, and chives (save some for garnish) to chopped eggs and combine. Salt & pepper to taste.
  4. Dash with paprika, garnish with chives, and enjoy!
Recipe Notes

Side Note:

I like to add the (unseasoned) yolks to my dog's meals from time to time, so they don't go to waste.

 

Nutritional Information: 

One 1 cup serving provides approximately 171 calories, 25 grams protein, 6 grams carbohydrates, and 6 grams total fat.

 

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