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close overhead view of high-protein avocado egg salad with chopped chives and dill on top in a white bowl

High-Protein Avocado Egg Salad

5 from 1 vote
This High-Protein Avocado Egg Salad is made with cottage cheese, mustard, fresh herbs, and lemon zest. 26g of protein per serving, ready in 25 minutes, and genuinely one of the best things you can put on toast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings : 4 servings

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Ingredients

  • 12 large eggs
  • 2 large ripe avocados
  • 1 cup cottage cheese
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh chives, green onions work too
  • 1 small finely diced jalapeño (optional), pickled jalapeños are also great
  • 2 tbsp dijon mustard
  • 2 tbsp grainy mustard
  • juice and zest of a large lemon
  • ½ tsp sea salt, or to taste
US Customary - Metric
Start Cooking

Instructions
 

  1. Bring a pot of water to a boil. Gently lower in 12 large eggs and cook for exactly 10 minutes for a set but slightly jammy yolk. Transfer immediately to an ice bath and let cool for 5 minutes, then peel and roughly chop.
    12 large brown eggs in a stainless steel pot of water to medium boil for avocado egg salad
  2. Halve and pit 2 large ripe avocados. Scoop the flesh into a large bowl along with the chopped eggs, 1 cup cottage cheese, 2 tbsp dijon mustard, 2 tbsp grainy mustard, juice and zest of a large lemon, ¼ cup finely chopped fresh dill, ¼ cup finely chopped fresh chives, 1 small finely diced jalapeño (optional)and ½ tsp sea salt. Mash and stir until mostly smooth with some texture remaining.
    Mixing bowl with all the ingredients of avocado egg salad.
  3. Serve immediately on toast, in a wrap, over greens, or with crackers.
    Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, for up to 2 days.
    avocado egg salad served on a slice of toast on a pink plate with fresh dill on top

Nutrition

Calories: 402kcalCarbohydrates: 12gProtein: 26gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 493mgSodium: 882mgPotassium: 778mgFiber: 8gSugar: 3gVitamin A: 1267IUVitamin C: 18mgCalcium: 139mgIron: 3mg

Notes

Medium boil = 10 minutes in boiling water, then straight into ice bath. This gives you a fully set white with a yolk that's cooked through but not chalky.