Dinner

Protein Pickle Egg Salad Recipe

Name: Protein Pickle Egg Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 8 hard-boiled eggs; 3/4 cup 2% cottage cheese; 3 tablespoons hot honey; 3 tablespoons Dijon mustard; 2 tablespoons sweet pickle relish; 3 dill pickles, chopped; 1 tablespoon fresh dill, chopped; 2 tablespoons fresh chives, chopped; 1/2 teaspoon paprika; Salt, to taste; Ground black pepper, to taste

ByHailey Reed December 17, 2025December 17, 2025

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Introduction

This Protein Pickle Egg Salad is a flavorful twist on the classic egg salad, packed with protein and a perfect balance of tangy, sweet, and savory flavors. It’s creamy, slightly spicy, and great as a quick lunch or snack.

A clear glass bowl filled with creamy yellow egg salad mixed with chunks of white hard-cooked eggs and sprinkled with fresh green dill on top, a wooden spoon resting inside the bowl on the right side, next to it is a stack of two toasted brown bread slices layered with a large bright green lettuce leaf on a white plate, a small white bowl with fresh dill sits nearby, and a package of Eggland's Best Hard-Cooked Peeled Eggs lies on the white marbled surface beside everything, photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 Hard-Boiled Eggs
3/4 cup 2% Cottage Cheese
3 tablespoons Hot Honey
3 tablespoons Dijon Mustard
2 tablespoons Sweet Pickle Relish
3 Dill Pickles
1 tablespoon Fresh Dill
2 tablespoons Fresh Chives
1/2 teaspoon Paprika
Salt, to taste
Ground Black Pepper, to taste

Instructions

Step 1: In a large mixing bowl, combine the chopped hard-boiled eggs, cottage cheese, hot honey, Dijon mustard, sweet pickle relish, diced dill pickles, fresh dill, fresh chives, paprika, salt, and ground black pepper. Stir thoroughly until everything is well blended.
Step 2: Cover the bowl tightly and refrigerate for at least 30 minutes. This resting time allows the flavors to meld together beautifully.
Step 3: Serve chilled on its own, or enjoy it spread on your favorite bread, crackers, or wrapped in lettuce leaves for a lighter option.

Tips & Variations

For extra creaminess, swap half of the cottage cheese with mayonnaise or Greek yogurt.
If you prefer a milder taste, reduce the amount of hot honey or omit it entirely.
Add a pinch of cayenne pepper or a few dashes of hot sauce for an extra kick.
Fresh herbs like parsley or tarragon can be used instead of dill for a different flavor profile.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled, but you can bring it to room temperature for 10-15 minutes if preferred.

How to Serve

The image shows a clear glass bowl filled with chunky egg salad that has a creamy yellow texture mixed with white pieces of hard-cooked egg and small green bits of dill on top. A wooden spoon is resting in the bowl on the right side. Next to the bowl, there is a white plate holding two slices of toasted brown bread topped with fresh crisp green lettuce leaves. To the left of the bowl, a white marbled surface holds a white package of hard-cooked peeled eggs with blue and red text. A small white bowl with extra dill is placed near the top right corner. The scene is set on a white marbled surface with a blue-green knitted cloth partially visible near the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise instead of cottage cheese?

Yes, mayonnaise can be used for a richer and creamier texture, though cottage cheese adds extra protein and a lighter taste.

How long do hard-boiled eggs last in the salad?

Once mixed into the salad, it’s best to consume within 3 days when stored properly in the refrigerator to ensure freshness and food safety.