High Protein Egg Salad
This creamy high-protein egg salad is made with cottage cheese, Dijon, and a spicy kick of red pepper flakes—perfect for a nutritious lunch, snack, or sandwich filler with a protein boost in every bite!
Ingredients
- 6 large eggs
- ⅔ cup 140g cottage cheese
- 5 –6 tablespoons scallions finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil eggs: Cover eggs with water, bring to boil, cover, and turn off heat.
- Let sit 7–8 minutes.
- Cool in ice water, peel, and dry.
- Separate yolks from 4 eggs, finely chop the rest.
- Mash yolks with 2 Tbsp cottage cheese, mayo, and mustard.
- Combine chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and pepper flakes.
- See full steps with tips & photos → https://mischacrossing.com/high-protein-egg-salad/
Notes
- Egg Doneness: 7–8 minutes creates creamy but set yolks—ideal for mashing.
- Texture Preference: For a chunkier salad, chop everything instead of mashing.
- Spice Swap: Not into heat? Skip the red pepper flakes or sub with smoked paprika.
- Serving Ideas: Delicious in a sandwich, lettuce cup, or with crackers for a quick snack.
- Storage: Keeps well in the fridge for up to 3 days in an airtight container.