Protein Egg Salad
This High Protein Egg Salad recipe is an easy make-ahead lunch recipe with 30 grams of protein per serving! Perfect for meal prep!
Servings 4 servings
Calories 296kcal
Equipment
Ingredients
- 12 hard boiled eggs
- 1 1/2 cups cottage cheese
- 1 tablespoon mustard
- 3 tablespoons chives
- Salt and pepper to taste
Instructions
- Remove your eggs from the fridge and bring water to a boil in a medium pot. When the water is boiling, gently lower the eggs in with a slotted spoon.
- Lower the heat to medium and let your eggs boil for 10 minutes.
- Run the eggs under cold water and peel them. Wash and chop the chives finely.
- Mash the eggs so the size of the egg whites is about the size of the cottage cheese balls.
- Add the cottage cheese, mustard, salt, pepper, and chives and mix well.
- Serve over protein bagels, flatbreads, in lettuce wraps, or toast with some pickles. Enjoy!
Notes
Storage instructions
This Egg Salad keeps for 3-4 days in the fridge in airtight containers. Feel free to assemble the salad a day ahead of serving.Nutrition
Serving: 0.75cup | Calories: 296kcal | Carbohydrates: 4g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 563mg | Sodium: 571mg | Potassium: 274mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg