How to Make High-Protein Egg Salad That Lasts All Week
If you want a lunch that actually keeps you full, egg salad is a sleeper hit. This version swaps mayo for cottage cheese, which bumps the protein, lightens the calories, and gives you a thicker, scoopable texture that holds up for days. Use a box grater on the eggs to get that light, fluffy texture that mixes evenly in every bite.
Make a batch on Sunday and you’ve got a ready-to-eat protein for toast, lettuce wraps, grain bowls, and desk lunches. It’s creamy, bright from lemon, and easy to make your own. The best part is that it stays thick instead of turning watery when stored right, so day four tastes like day one.
The Cottage Cheese Hack That Changes Everything
Start by lining up your ingredients—eight hard-boiled eggs, cottage cheese, Dijon, lemon, smoked paprika, garlic powder and chives. Grab a box grater and run the eggs over the large holes for light, fluffy pieces that mix evenly into the dressing.
If you prefer that classic, mayo-smooth texture, blend your cottage cheese for 15 to 20 seconds first. Add 1½ cups of it to a large bowl, then stir in two tablespoons of Dijon, the juice of one lemon, one teaspoon of smoked paprika, ½ tablespoon of garlic powder, and ¼ cup of chopped chives. Fold in the grated eggs until everything is evenly coated, then season with salt and black pepper.
Cover and chill for about 30 minutes to let the flavors settle. When you come back, you’ll have a thick, spreadable salad that works on toast, in lettuce cups, or spooned over rice with cucumbers and a sprinkle of everything-bagel seasoning. Store in an airtight container in the fridge—it’ll keep for up to five days.
To keep it from getting watery, drain any extra liquid from the cottage cheese before blending, and make sure your eggs are dry after peeling. Each serving lands around 15 to 20 grams of protein, depending on how generous your scoop is.
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The Little Add-Ins That Make a Big Difference
This recipe is good enough on its own, but you can play around with the ingredients to give it some extra flavor and texture. Stir in diced pickles or a sprinkle of Tajín for crunch and spice. Add minced jalapeño or hot sauce for heat. If you miss mayo, whisk in a spoonful just before serving—you’ll get that familiar flavor without losing the protein boost.
For a brighter flavor, try curry powder and golden raisins, or go California-style with avocado, dill and lemon zest. The recipe is endlessly flexible. Scoop it into celery sticks for a quick snack, tuck it into a wrap for lunch, or top it with roasted pepitas for crunch.
Looking for a dairy-free version? Mash an avocado with a bit of unsweetened Greek-style coconut yogurt and Dijon for a creamy version. No Dijon on hand? Yellow mustard works fine—start small and taste as you go.
The key is keeping it thick on day one—it naturally loosens over time. If any liquid forms, give it a stir and it’s as good as new. Batch once, eat well all week. Simple prep, solid protein, zero soggy leftovers.
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