Easy Meal Prep High-Protein Egg Salad
Okay, let’s be real—I’m not one of those meal prep people who have their entire fridge organized with identical glass containers of perfectly portioned food. But I am someone who gets hungry and needs a quick, high-protein snack before I start making questionable food choices (like eating half a bag of chips while deciding what to actually eat).
Enter: this super simple, ridiculously delicious high-protein egg salad. It’s easy, it’s satisfying, and it actually keeps me from spiraling into snack chaos.
🥚 Why Egg Salad?
Eggs are basically the GOAT of high-protein snacks. They’re loaded with protein, healthy fats, and vitamins that keep you full without the crash. Also, fun fact: the yolk is where all the good stuff is—so don’t even think about skipping it.
And while you can totally hard boil your own eggs, I personally just grab Organic Pasture-Raised Hard-Boiled Eggs and chop those up. Less time peeling, more time eating. Work smarter, not harder, right?
🏆 What Makes This Egg Salad Top-Tier?
- High Protein: Keeps you full and fueled.
- Super Fast Prep: Pre-boiled eggs = no effort.
- Meal Prep Friendly: Stays fresh in the fridge for days.
- Customizable: Throw it on toast, in a wrap, or eat it straight from the container like a true snacking legend.
🔪 How to Make It (In Like, 2 Minutes)
- Grab your hard-boiled eggs (whether you boiled them or bought them—no judgment). Chop them up.
- Mix with a little mayo or Greek yogurt, some mustard, salt, pepper, and whatever else makes your tastebuds happy.
- Serve however you want—on toast, in lettuce wraps, or just straight up with a spoon.
🌟 Final Thoughts
If you’re like me and love the idea of meal prepping but don’t want to actually do it, this egg salad is the ultimate hack. It’s quick, satisfying, and makes you feel like you’ve got your life together—even if you’re eating it straight out of the bowl in your pajamas.
Now excuse me while I make another batch because I already finished the first one. 😌
High-Protein Egg Salad
Ingredients
- 6 hard-boiled eggs peel and separate the whites from the yolks
- 1/2 C cottage cheese
- 1 tablespoon Hellmann’s Mayo Cut so far
- 2 teaspoons lemon juice
- 2 teaspoons yellow mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon freeze-dried chives
- 1/2 teaspoon sugar
- few turns cracked black pepper to taste
Instructions
- Separate the yolks from the whites. Roughly chop the egg whites. Set aside.
- Add the yolks to a large mixing bowl and mash. Then, add cottage cheese, Mayo, lemon juice, yellow mustard, paprika, salt, dried dill weed, chives, sugar, and few turns cracked black pepper to taste
- Next, fold in the diced egg whites. Chill and serve.
