High Protein Egg Salad
Egg salad gets a healthy, high-protein makeover in this simple and satisfying recipe. By swapping out mayo for creamy cottage cheese, you get a lighter version that’s just as delicious—and packed with extra protein. It’s perfect served with crackers, on gluten-free or multigrain bread, or tucked into a low-carb wrap for a quick, nutritious meal.
Start by boiling eggs, peeling, and setting aside.
Blend together the cottage cheese, mustard, pickle relish, vinegar, Splenda and salt. Stir until creamy.
Slice the hard boiled eggs and add to the cottage cheese mixture.
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Gently stir the eggs into the cottage cheese mixture.
High Protein Egg Salad
Ingredients
- 12 Large eggs
- 2 tbsp Mustard
- 1/3 cup Dill pickle relish
- 1 tsp Vinegar
- 1/2 tsp Salt
- 2 packets Splenda
- 2 cups 2% Cottage Cheese
Instructions
- Hard boil the eggs. Peel and set aside.
- Blend cottage cheese, mustard, pickle relish, vinegar, Splenda, and salt.
- Slice the eggs with egg slicer.
- Gently stir eggs into the cottage cheese mixture.
Nutrition
This high protein egg salad recipe is truly an amazing answer to trying to push my protein goals. I like to make a batch at the beginning of the week as a part of my meal prepping. My favorite is to scoop it up with Crunchmaster Multigrain Crackers because of the crunch with that softer egg salad. If you want a little more crunch in the salad itself, you can also add chopped celery.
