Low-Carb and High Protein Avocado Egg Salad with Cottage Cheese (Video)
Boiled eggs, avocado, cottage cheese, celery, green onions, and the perfect lemony dressing make this Low-Carb and High Protein Avocado Egg Salad a complete wow! And this amazing egg salad is also Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make Low-Carb and High Protein Avocado Egg Salad!
A few weeks ago I claimed on social media that Low-Carb Loaded Cauliflower Mock Potato Salad was going to be my favorite new recipe of this summer. But as soon as I took a bite of this Low-Carb and High Protein Avocado Egg Salad, I could tell it was also a serious contender for that honor. This was so easy, so good, and so delicious, especially if you’re someone who loves the combination of mayo + eggs like I do. I’m sure this is a new favorite egg salad I’m going to make often when I need something quick and tasty to eat!
I’ve seen recipes on the web for egg salad with avocado and egg salad with cottage cheese, and the idea of combining them had been swirling around in my head for a while now. Then last week my brother Rand came to visit, and he’s a vegetarian. So I made this recipe as something that would work for a vegetarian houseguest and a protein-obsessed salad eater (that would be me), and we both loved it. Rand ate his inside Joseph’s Low-Carb Pita Bread and I just ate mine plain.
And when I sat down to write this post I had a little bowl of the leftover egg and avocado salad, which was still delicious after being in the fridge overnight, yaay! I do think it’s partly the combination of flavors in my dressing that made this such a wow for me, so if you try it I hope you will at least take a look at the recipe for my take on perfect egg salad and not just go on egg salad auto pilot! And I think you will like it!
I guess I’m the only Instant Pot owner who hasn’t made boiled eggs in the Instant Pot yet, but I still love my little Egg Cooker that steams the eggs, so I used that to make six eggs. (If you don’t have an Instant Pot or an Egg Cooker, just use one of my methods for Perfect Hard-Cooked Eggs.) While the eggs cook and cool, rinse cottage cheese and let it drain. Whisk together mayo Dijon mustard, lemon juice, dill, and celery seed to make the dressing. Slice green onions and celery.
When eggs have cooled, peel eggs and cut each egg lengthwise into quarters and then into pieces. Peel and dice the avocado and toss with 1 tablespoon lemon juice and plenty of salt (or use Vege-Sal if you have it.) Gently mix together the avocado, egg, drained cottage cheese, sliced celery, and sliced green onion. Then add dressing and gently stir to coat all the ingredients with dressing. (You might not need all the dressing if you aren’t a huge mayo fan like I am. Start with part of the dressing and add more until it’s as wet as you prefer.)
Season the salad with salt and fresh-ground black pepper to taste. This can be chilled or served right away. It will keep in the fridge overnight, but mine didn’t last more than a day!
More Tasty Ideas with Boiled Eggs:
Egg Salad in Pita with Green Olives, Green Onions, and Dijon ~ Kalyn’s Kitche
Dill Pickle Deviled Eggs ~ Spend with Pennies
Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette ~ Kalyn’s Kitchen
Roasted Red Pepper and Bacon Egg Salad ~ Inside Bru Crew Life
Sriracha Deviled Eggs ~ Kalyn’s Kitchen
Egg Salad with Gorgonzola and Bacon ~ All Roads Lead to the Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb and High Protein Avocado Egg Salad (with Cottage Cheese)
Boiled eggs, avocado, cottage cheese, celery, green onions, and the perfect lemony dressing make this Low-Carb and High Protein Avocado Egg Salad a complete wow!
- 6 boiled eggs
- 1 cup cottage cheese, rinsed with cold water and drained
- 1 cup sliced celery (inner small pieces of celery preferred)
- 1/2 cup sliced green onions, white and green parts (more or less to taste)
- 2 avocados, peeled and diced
- 1 T fresh-squeezed lemon juice, for tossing with avocado (I used my fresh-frozen lemon juice)
- salt to taste, for salting avocado (I used Vege-Sal)
- fresh-ground black pepper and salt to taste for seasoning finished salad
- 1/2 cup mayo
- 1 T Dijon mustard (or use any mustard you prefer)
- 1 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 1/2 tsp. dried dill weed
- 1/2 tsp. celery seed
- Use your preferred method to cook six hard-boiled eggs. (I love my counter-top Egg Cooker and many people cook eggs in the Instant Pot, or use one of my methods for Perfect Hard-Cooked Eggs.) Rinse eggs with cold water and let them cool.
- While eggs cook and cool, put 1 cup cottage cheese into a fine-mesh strainer and rinse with very cold water. Let the cottage cheese drain well.
- Whisk together the mayo, Dijon, lemon juice, dried dill weed, and celery seed to make the dressing.
- Slice the green onions and celery.
- When eggs are cooled, peel and cut each egg in quarters lengthwise and then slice into pieces.
- Peel the avocado and dice into pieces. (I used my favorite Avocado Tool.) Put diced avocado into a bowl that’s large enough to hold the salad and toss with 1 T lemon juice and generous amount of salt or Vege-Sal.
- Add the chopped egg, drained cottage cheese, sliced celery, and sliced green onion.
- Stir salad ingredients together gently to combine. Then add dressing and stir (again gently) until all the ingredients are coated with dressing. If you’re not a big mayo fan you might not want to add all the dressing. Start with some of the dressing and add more until the salad is as wet as you prefer.
- Season salad to taste with salt and fresh-ground black pepper.
- The salad can be chilled or served right away. It was great after being in the fridge overnight, but mine didn’t last more than one day so I’m not sure how many more days it would keep!
- This egg salad mixture could be served over lettuce, in lettuce wraps, inside Joseph’s Low-Carb Pita Bread, wrapped in a low-carb tortilla, on regular bread for a sandwich, or in a variety of other ways; enjoy!
This recipe created by Kalyn with inspiration from other eggs salads she saw around the web.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is a great option for low-carb or low-glycemic diet plans, including Keto. For the South Beach Diet, it would be recommended to use light mayo and low-fat cottage cheese. Avocado are also a limited food for South Beach, so limit portion size if you’re strictly following it.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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