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stacked protein-packed egg salad sandwich on toasted whole grain bread with fresh greens

Protein-Packed Cottage Cheese Egg Salad Sandwiches

Mealoras
A creamy, high-protein twist on the classic egg salad sandwich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Servings 4 Servings

Ingredients
  

  • 8 Large Eggs
  • 1 Cup Cottage Cheese
  • 2 Tablespoons Mayonnaise optional
  • 2 Tablespoons Dijon Mustard
  • 2 Green Onions finely chopped
  • 1 Celery Stalk finely diced
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • Whole Grain Bread and Fresh Greens for serving

Instructions
 

  • Place eggs in a saucepan, cover with water, bring to a boil, then simmer before transferring to an ice bath.
  • Peel the cooled eggs and chop them into bite-sized pieces or mash them to your preferred consistency.
  • Whisk together the cottage cheese, mustard, optional mayonnaise, garlic powder, salt, and pepper in a large bowl.
  • Gently fold the chopped eggs, diced celery, and sliced green onions into the creamy mixture until well combined.
  • Chill the mixture in the refrigerator to let flavors meld, then serve on toasted whole grain bread with fresh greens.

Notes

• Texture Tip: For a smoother dressing, pulse the cottage cheese in a blender before mixing it with the other ingredients.
• Make Ahead: This salad stays fresh in an airtight container in the fridge for up to four days.
• Serving Suggestion: Enjoy as a sandwich, or serve it in lettuce cups for a lower-carb option.