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High-Protein Curried Egg Salad

Egg Salad takes on a warm, spicy, Eastern twist with a pinch of curry! This 5-ingredient, high-protein curried egg salad is perfect for lunch, a robust snack, and ideal for school lunchbox season. It's easy to make, budget-friendly, and packed with flavor!
Serving Size 5 servings

Ingredients

  • 6 eggs
  • 1/4 cup cottage cheese whole or low-fat
  • 3 Tbsp sliced dill pickles spicy garlic works too
  • 1 tsp curry powder
  • salt and pepper to taste

Instructions

  • In a large saucepan, bring 8 cups to a boil.
  • Carefully lower each egg into the boiling water. Start a timer for 8 minutes.
  • Once 8 minutes have passed, carefully remove each egg and place it in an ice bath.
  • Let the eggs cool in the ice bath for 10 minutes.
  • Remove the shell from each egg, and slice the eggs into a medium-sized mixing bowl. The egg yolks will be slightly runny. If you don't like them this way, extend the cooking time to 9 minutes.
  • Use a fork and mash the eggs into small pieces.
  • Add the remaining ingredients and stir to combine.
  • This egg salad is great on a sandwich paired with cucumbers, tomatoes, and lettuce.