The Keto Egg Protein Salad with Cottage Cheese is a simple, creamy, and protein-packed recipe perfect for a low-carb lifestyle. It delivers a satisfying texture—rich and smooth with just the right amount of chunkiness. This salad combines boiled eggs with cottage cheese for a nutritious, high-protein base. Fresh green onions and parsley add brightness and freshness, while mayonnaise and Dijon mustard bring a rich, tangy flavor.
Enjoy this Keto Cottage Cheese & Egg Protein Salad straight from the bowl, spread on low-carb crackers, or served chilled in lettuce wraps. It’s an excellent choice for a quick high-protein meal, snack, or keto-friendly side dish.
Ingredients
Equipment
Method
- Boil the eggs for ten minutes; cool in cold water.
- Drain the water and peel the eggs.
- Then we make egg slices with knife.
- Put Dijon mustard, mayonnaise, & cottage cheese in a big bowl & whisk till it gets creamy.
- Add the garlic powder, parsley, green onions, salt, chopped eggs, & pepper.
- Now fold everything together gently till it combines well.
- We taste & alter the seasoning if necessary.
- Chill for ten minutes then serve for the nice flavor.
Notes
NUTRITIONAL INFORMATION:
- Calories: 220 kcal
- Net Carbs: 3 g
- Total Carbs: 5 g
- Fiber: 2 g
- Protein: 22 g
- Fat: 13 g
- Calcium: 120 mg
- Iron: 1.1 g
- Vitamin A: 0.18 g
- Sodium: 430 g
- Potassium: 230 g
- Serving Size: 1 cup
Keto Egg Protein Salad
INGREDIENT NOTES
COTTAGE CHEESE:
Use full-fat cottage cheese for a rich, creamy texture. It’s naturally low in carbs and high in protein and healthy fats. Avoid low-fat varieties, as they often contain added sugars.
BOILED EGGS:
Freshly boiled eggs give the best texture and flavor. They add creaminess, structure, and essential nutrients. Make sure the eggs cool completely before mixing so the salad stays firm and not watery.
KETO MAYONNAISE:
Choose a sugar-free, keto-approved mayonnaise made with avocado oil or olive oil. It adds healthy fats and enhances the salad’s creaminess. Some store-bought mayo options contain hidden carbs, so check the label.
DIJON MUSTARD:
Dijon mustard contributes a sharp, tangy depth that balances the richness of the eggs and cottage cheese.
GREEN ONIONS:
Green onions offer a light bite and refreshing flavor. They brighten the salad and complement the creamy base. Chives can be used for a milder taste.
PARSLEY:
Parsley adds freshness, a subtle herbal note, and a pop of color. It enhances the overall flavor profile.
GARLIC POWDER:
A pinch of garlic powder boosts flavor without overwhelming the salad. It blends smoothly and avoids the harsh bite of raw garlic.
BLACK PEPPER:
Freshly ground black pepper adds mild heat and enhances all the other flavors. Adjust the salt depending on how salty your cottage cheese is.
PAPRIKA:
Paprika adds gentle smokiness and a beautiful touch of color—perfect for presentation or serving guests.
SERVING SUGGESTIONS
BREAKFAST:
- Keto avocado toast
- Egg muffins
- Chia seed pudding
LUNCH:
- Lettuce wraps
- Cauliflower rice bowl
- Zucchini noodles
DINNER:
- Baked salmon
- Sautéed spinach
- Grilled chicken breast
SNACKS:
- Cucumber slices
- Keto crackers
- Celery sticks with almond butter
SIDES:
- Roasted asparagus
- Cauliflower mash
- Cheese crisps
TIPS
- Use freshly boiled eggs for the best texture.
- Blend half of the cottage cheese for an extra-smooth consistency.
- Add avocado or diced chicken for more protein and healthy fats.
- Sprinkle red pepper flakes for a spicy kick.
STORAGE INFORMATION
FRIDGE:
Keep the salad in an airtight container for up to 3 days.
FREEZER:
Do not freeze—eggs and cottage cheese will separate and lose their texture.
FAQs
Can I use Greek yogurt in this salad?
Yes, keto-friendly Greek yogurt can be used, but it will add a tangier flavor.
Is this salad good for meal prep?
Absolutely—prepare it ahead of time and enjoy it throughout the week.
What can I serve with this salad?
It pairs well with baked salmon, roasted asparagus, or egg muffins.
