Higher Protein Egg Salad | Made without mayo! I use cottage cheese in this recipe instead of yogurt or mayo. The result is a creamy higher protein egg salad. Scroll down for the recipe.
Cottage Cheese Egg Salad
by Jessie Daye
Cottage Cheese Egg Salad
Ingredients
- 8 hard boiled eggs
- 1.5 cups low fat cottage cheese or full fat
- 1 tablespoon Dijon mustard
- 1 small shallot finely chopped
- 1 green onion finely chopped
- 0.5 tsp Kosher salt more to taste
- 0.125 tsp Black pepper
- 1 tsp freshly squeezed lemon juice
- 1 dash Tabasco or vinegar-based hot sauce
- Olé High Fiber Keto tortillas
- Sliced avocado
- 1 tsp dill chopped
- 1 pinch micro greens
- 0.25 cup celery chopped
- 1 tsp Paprika
Method
- Hardboil 8 eggs and let cool. Remove the shells and roughly chop.
- Add to a large bowl with all other egg salad ingredients. Mix well. Add more salt to taste.
- In a shallow frying pan or air fryer add a small amount of olive oil or neutral oil and crisp your tortilla for about five minutes or until crunchy. Add egg salad and enjoy.
Notes
This egg salad is made without mayo for a higher protein option. Optional add-ins like avocado, dill, micro greens, celery, and paprika can be included for extra flavor and nutrition.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
Be the first to receive exclusive content, hear about upcoming collaborations, and special events!
