High Protein Egg Salad
This High Protein Egg Salad is quick, make-ahead friendly, and built for lunches you can actually count on. Ten eggs and a blended cottage cheese dressing give you 25g of protein per serving — no fillers, no deli-counter mystery ingredients. Serve it on a flaky croissant for that bakery-style comfort bite, and it keeps in the fridge all week.
Ingredients
Method
- Boil the eggs until hard-boiled (see tip below for egg cooker timing).
- While the eggs cook, add the cottage cheese, Dijon mustard, mayonnaise, celery seed, dill, Nature’s Seasoning, and lemon juice to a food processor and blend until smooth.
- Once the eggs have cooled, use an egg slicer to dice them (see tip below for technique) and place in a large bowl.
- Stir in the blended cottage cheese mixture and the chopped chives until fully combined.
- Serve on a croissant.
Nutrition
Video
Notes
- Using a Dash egg cooker? Cook in two batches, about 12 minutes each on the hard-boiled setting — roughly 24 minutes total. Times may vary by cooker.
- Egg slicer trick: slice the eggs once, turn 90°, and slice again to dice them — no mashing required.
- If the cottage cheese mixture blends up thicker than you’d like, add a bit of mayonnaise to loosen it.
- Portion into five 1/2-cup glass containers, or store in any airtight container. Keeps in the refrigerator for 3-5 days.
It was just a little too much dill for me. But I like the addition of cottage cheese. Next time I will add a lot less dill. I use the Ella crackers and that was a good find for me. Thank you. I ordered six bags.
Thank you so much for trying it and for the feedback! Dill can definitely be adjusted to taste, so using less next time sounds perfect. I’m glad you liked the cottage cheese addition—and those Ella crackers were such a good find!