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.
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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.
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| Servings | Prep Time |
| 21 cup | 5minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 2large eggs (whole)
- 4large egg (whites only)
- .75cup 1% cottage cheesenot fat-free (has higher sodium (and tends to taste rubbery)
- 1tsp low-fat mayonaiseoptional, but makes it taste more like classic egg salad
- 1tbs mustardI love to use stone ground mustard
- 1small dill pickle, diced
- 4tbs chives, dicedadd extra if you love onion!
- salt & pepper to taste
- dash with paprika
Instructions
- 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.
- Next, remove yolks from 4 of the 6 eggs. You only want to use two egg yolks in this recipe. Then, chop eggs.
- Add cottage cheese, mustard, pickles, and chives (save some for garnish) to chopped eggs and combine. Salt & pepper to taste.
- 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.
