High Protein Egg Salad
This egg salad recipe is a higher protein option than most egg salads! I’m not a mayonnaise fan so this recipe is mayo free! I used cottage cheese instead for a higher protein replacement and it’s healthier!
Everything I used is below!
Egg salad has always been one of my favorites! I love that you can enjoy it as a breakfast, lunch or snack and serve it in so many different ways. This egg salad recipe is not only delicious, but it also has a higher protein content! I’m not a mayonnaise fan so this recipe is mayo free and replaced with a higher protein option. This recipe is perfect for an on-the-go lunch and I hope you enjoy it!
How to Make High Protein Egg Salad
Ingredients
For four servings of egg salad:
- 6 eggs, hard boiled
- 2 celery stalks, diced
- 1/2 red onion, diced
- 6 pickle slices
- 2 Tbsp chives, chopped (or green onion)
- 1 Tbsp parsley, chopped
- 1/2 cup cottage cheese (can use mayonnaise or greek yogurt)
- 2 tsp dijon mustard
- 1 Tbsp pickle juice
- Salt and pepper to taste
Mayo Substitute For Egg Salad
Store bought classic egg salad usually has mayo but I wanted to make my recipe a little healthier. I replaced the mayonnaise with rich creamy cottage cheese for a higher protein content. You can also use greek yogurt, or even a mixture of two options!
More Ingredient Options
Feel free to use whatever ingredients you like! Some others ingredients, such as mustard lemon juice and more, can give a delicious fresh flavor. More options:
- Mayo
- Greek yogurt
- Yellow mustard
- Fresh lemon juice
- White wine vinegar
- Green onion
Equipment
This chopper is one of my favorites ever! It is so great for saving time, and is especially great if you experience any joint pain in your hands, wrist, or arms! I also love using my cutting/storage board from Amazon for prepping veggies! These bento box is so great for meal prep! You can fit so many items in it while still keeping them separated. This spice organizer is one of my favorites and has been such a game changer for my kitchen.
Instructions
Step 1 – Hard Boil Your Eggs
Place your eggs into an empty pot and add cold water until the eggs are covered with about an inch of water. Bring the water to a boil over high heat. Once it’s boiling, reduce the heat to medium-low and simmer for at least 9 minutes – to ensure the yolk is fully set. Let them cool in an ice bath, and peel.
Step 2 – Prepare Your Ingredients
A vegetable chopper is not a must but it saves so much time when you prep your ingredients! I keep the ingredients in the veggie chopper since they need to be combined anyway, so feel free to just chop chop chop.
- Using the large dice blade, cut up the hard boiled eggs and celery.
- Using the small dice blade, cut up the pickle slices and red onion.
- On a cutting board, finely shop the parsley and chives.
Step 3 – Combine Your Ingredients
Add the parsley and chives from your cutting board directly into the vegetable chopper container.
Step 4 – Add The Wet Ingredients
Add your cottage cheese, dijon mustard and pickle juice directly into the chopped eggs and vegetables.
Step 5 – Add The Seasonings
Add salt and pepper to your desired preference.
Step 6 – Combine
Place the lid back onto the vegetable chopper and shake the mixture until it’s well combined.
What To Serve With Egg Salad
Egg salad can be served in a variety of ways! My favorite ways:
- Egg salad sandwich
- On cucumber rounds
- Wrapped in lettuce
- On crackers
The vegetable chopper also makes it so easy to slice cucumbers with this blade option.
How Long Does Egg Salad Last
Store egg salad in an airtight container for 3-5 days maximum. If you’re taking egg salad to-go, it’s important to avoid leaving it out at room temperature for 2 hours or more.
More To-Go Lunch Ideas
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More easy and delicious recipe ideas:
Egg Salad
Equipment
- vegetable chopper
Ingredients
- 6 eggs hard boiled
- 2 celery stalks diced
- 1/2 red onion diced
- 6 pickle slices
- 2 Tbsp chives chopped (or green onion)
- 1 Tbsp parsley chopped
- 1/2 cup cottage cheese can use mayonnaise or greek yogurt
- 2 tsp dijon mustard
- 1 Tbsp pickle juice
- Salt and pepper to taste
Instructions
- Using a vegetable chopper, chop hard boiled eggs, celery, pickle slices, and red onion without dumping and dividing the ingredients.
- Add parsley and chives into the chopper container.
- Add your cottage cheese, dijon mustard and pickle juice.
- Add salt and pepper to your desired preference.
- Place the lid back onto the vegetable chopper and shake the mixture until it’s well combined.
Notes
- Egg salad sandwich
- On cucumber rounds
- Wrapped in lettuce
- On crackers
