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High protein egg salad served in romaine lettuce cups with chives, celery and paprika

High Protein Egg Salad Lettuce Cups

5 from 1 vote
A high protein egg salad with 38g of protein and 9g of net carbs per serving, bound with blended cottage cheese and Greek yogurt instead of mayonnaise.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 388
Ingredients Method Notes

Ingredients
  

Egg salad
  • 300 g 6 large eggs
  • 200 g scant 1 cup 4% cottage cheese
  • 100 g scant ½ cup plain 2% Greek yogurt
  • 30 g 2 tablespoons Dijon mustard
  • 60 g ½ cup celery, finely diced
  • 20 g ⅓ cup chives, chopped
  • 1 g ½ teaspoon freshly ground black pepper
  • 2 g 1 teaspoon paprika
To serve
  • 200 g 8 large leaves romaine lettuce

Method
 

Make the filling
  1. Boil the eggs for 8 minutes from the moment the water returns to a boil, then transfer them straight into cold water and leave until completely cool.
  2. Blend the cottage cheese until smooth, then stir in the Greek yogurt, Dijon mustard, black pepper and paprika.
  3. Peel the eggs. Chop the whites into rough pieces and mash the yolks separately with a fork.
  4. Fold the mashed yolks into the dressing until uniform, then add the chopped whites, celery and chives and fold two or three times only.
Serve
  1. Spoon the egg salad into the romaine leaves and dust with a little extra paprika. Assemble just before eating.

Notes

  • Blending the cottage cheese is what gives this the texture of mayonnaise-based egg salad. A fine sieve works if you have no blender.
  • Use 4% cottage cheese. Low fat releases water and thins the salad out.
  • Halving the Dijon takes about 131 mg of sodium off each serving.
  • The filling keeps 3 days. Keep the lettuce separate and fill the leaves just before serving.