High-Protein Cottage Cheese Egg Salad
This salad combines protein-rich cottage cheese with hard-boiled eggs, fresh herbs, and a light lemon-olive oil dressing for a creamy, satisfying, and healthy dish. Perfect for Mediterranean-style eating, it’s low in carbs, high in protein, and can be served on its own, in a wrap, or over a bed of greens.
Prep: 10 minutes
Cook: 10 minutes (for eggs)
Total: 20 minutes
Servings:2
Ingredients
3 large eggs, hard-boiled
½ cup cottage cheese
1 tbsp olive oil
1 tsp lemon juice
2 tbsp fresh parsley, chopped
1 tbsp chives or green onions, chopped
Salt & black pepper, to taste
Optional: ½ tsp Dijon mustard for extra flavor
Optional: chopped cucumber or celery for crunch
Instructions
Cook the eggs
Boil eggs for 9–10 minutes until hard-boiled.
Cool in cold water, peel, and chop coarsely.
Prepare the salad
In a bowl, mix cottage cheese, olive oil, lemon juice, parsley, chives, salt, and pepper (and mustard if using).
Add chopped eggs and gently fold to combine.
Optional add-ins
Add diced cucumber, celery, or bell peppers for crunch.
Add a sprinkle of paprika or za’atar for extra flavor.
Serve
On whole-grain toast
In a lettuce or spinach wrap
On a bed of greens as a salad
Tips & Notes
Use low-fat cottage cheese for a lighter version.
Make ahead: Refrigerate up to 2 days.
For extra Mediterranean flavor, add a few sliced olives or sun-dried tomatoes.
Nutritional Information
Calories: 220
Protein: 20–22g
Carbs: 4–5g
Fat: 13g
Fiber: 1g