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High-protein egg salad in a white bowl topped with fresh chives and black pepper
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High-Protein Egg Salad

 A High-protein egg salad recipe featuring hard-boiled eggs mixed with Greek yogurt and cottage cheese for maximum protein content. Perfect for meal prep, bodybuilding diets, and healthy lunches with 26g of protein per serving.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 Servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 245
Ingredients Method

Ingredients
  

  • 8 large hard-boiled eggs
  • 1/2 cup plain Greek yogurt non-fat
  • 1/4 cup cottage cheese low-fat
  • 2 tablespoons Dijon mustard
  • 1/4 cup celery finely diced
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Optional: 1 tablespoon pickle relish

Method
 

  1. Place eggs in a large pot and cover with cold water by 1 inch
  2. Bring water to a rolling boil over high heat
  3. Once boiling, remove from heat, cover, and let sit for 12 minutes
  4. Transfer eggs to an ice bath and cool for 5 minutes
  5. Peel eggs and separate yolks from whites
  6. Chop egg whites into small pieces
  7. In a bowl, mash 4 egg yolks with Greek yogurt and cottage cheese
  8. Add remaining 4 yolks chopped roughly to the mixture
  9. Fold in chopped egg whites, celery, and chives
  10. Add Dijon mustard, lemon juice, garlic powder, and paprika
  11. Season with salt and pepper to taste
  12. Mix gently to maintain chunky texture
  13. Refrigerate for at least 30 minutes before serving
  14. Divide into 4 portions for meal prep or serve immediately