High Protein Egg Salad
This egg salad is a textural masterpiece and a nutritional powerhouse, with over 28 grams of protein per serving. It’s creamy without the guilt and incredibly versatile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
- Diet: Low Carb, High Protein, Whole30
Ingredients
8 large eggs
½ cup low-fat cottage cheese
¼ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup finely diced celery
2 tablespoons finely chopped fresh chives
Optional: ¼ teaspoon smoked paprika or cayenne pepper
Instructions
Place your eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring to a boil, covered, and remove from heat. Let stand for 12 minutes. Rinse under cold water and place in a bowl of ice water. Let cool for 10 minutes. Peel and set aside.
Preheat oven to 400°F (200°C). In a food processor, combine cottage cheese, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Puree until smooth and creamy.
In a medium bowl, combine the cooked eggs, celery, and chives. Gently fold them into the smooth cheese mixture.
Transfer the egg salad mixture to a serving bowl. Stir in optional spices if using. Chill in the refrigerator for at least 15 minutes to allow flavors to meld before serving.
Nutrition
- Calories: 290 kcal per serving
- Sugar: 3g per serving
- Sodium: 480mg
- Fat: 17g per serving
- Carbohydrates: 5g per serving
- Fiber: 1g per serving
- Protein: 28g per serving