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Delicious High Protein Egg Salad for Busy Adults
Everyday Protein Kitchen circular brand logoEveryday Protein Kitchen

High Protein Egg Salad

A quick high-protein egg salad made with hard-boiled eggs, Greek yogurt, cottage cheese, Dijon, herbs, and optional celery for busy adult lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup plain Greek yogurt full-fat or 2%
  • 2 tbsp mayonnaise
  • 1/4 cup cottage cheese
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped red onion
  • 2 tbsp chopped fresh dill or 1 tsp dried dill
  • salt and pepper to taste
  • 1/4 cup diced celery optional, for crunch

Method
 

  1. Place eggs in a single layer in a pot and cover with cold water by about an inch.
  2. Bring to a boil, remove from heat, cover, and let sit for 10 to 12 minutes.
  3. Transfer eggs to an ice bath, cool, peel, and chop.
  4. In a bowl, mix Greek yogurt, mayonnaise, cottage cheese, Dijon mustard, red onion, dill, salt, and pepper.
  5. Fold in the chopped eggs and celery if using.
  6. Serve in sandwiches, wraps, bowls, lettuce cups, or snack plates, or refrigerate for later lunches.

Notes

The article estimates about 18–20 grams of protein per serving. Keep refrigerated and use within 3 to 4 days.