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High Protein Egg Salad Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 6 large hard-boiled eggs, peeled
  • ½ cup cottage cheese
  • ¼ cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 3 tbsp chopped fresh chives
  • ¼ tsp smoked paprika
  • Salt and black pepper to taste

Method
 

  1. Place eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit 12 minutes. Transfer to an ice bath, cool, and peel.
  2. Blend cottage cheese, yogurt, mustard, and lemon juice until completely smooth.
  3. Chop eggs into bite-size pieces, then fold in the creamy base and chives.
  4. Season with smoked paprika, salt, and pepper to taste.
  5. Spoon generously onto toast, garnish with extra chives and paprika, and serve.

Notes

If you already have hard-boiled eggs on hand, this egg salad comes together in under 10 minutes. The mixture will thicken slightly after an hour in the fridge, so stir before serving.