Broccoli Egg Salad (High-Protein)

Name: Broccoli Egg Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 4 large eggs, boiled; 1 head broccoli (about 225g), cut into florets; 1 carrot, grated; 1 apple, grated; 1 cup (250g) cottage cheese; 1 tablespoon dijon mustard; 1 teaspoon salt; 1/4 teaspoon black pepper

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This high-protein broccoli and egg salad features cottage cheese, apple, and carrot. It's a flavorful, filling, and low-carb lunch made with simple, everyday ingredients.

Broccoli egg salad in a bowl with a spoon.

I love making a batch of this broccoli and egg salad at the start of the week for easy, satisfying lunches. I usually scoop it onto whole grain crackers, while my fiancé enjoys it in a sandwich—needless to say, it’s a hit in our household!

One of the many reasons I love this salad is how effortlessly it comes together. It’s a vibrant mix of hearty eggs and cottage cheese, fresh green broccoli, the natural sweetness of apple, and a delicious tang from mustard. Perfect for lunch, a hearty breakfast, or meal prep, it’s packed with nutrients and flavor in every bite!

Ingredients You’ll Need

This broccoli and egg salad comes together with just a few everyday ingredients:

Eggs: This recipe uses four large hard-boiled eggs for a hearty, satisfying base.
Broccoli: You’ll need one head of broccoli florets, lightly steamed to make it tender, bringing out its natural sweetness while reducing some of its bitterness. It also helps to absorb the flavors better when mixed with the other ingredients.
Carrot: Grated carrot brings vibrant color, subtle sweetness, and a bit of crunch.
Apple: Adds crispness and a pop of natural sweetness that complements the broccoli beautifully.
Cottage cheese: The secret to an ultra-creamy and filling salad, packed with protein.
Dijon mustard: Adds a bold kick and a touch of sharp, tangy flavor.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Broccoli and Egg Salad

This salad comes together in four key steps:

Boil the eggs: Place the eggs in a large pot and cover them with 1 inch of water. Bring to a rolling boil, uncovered, for 30 seconds. Then, cover the pot, turn off the heat, and let the eggs sit for 8–10 minutes. Transfer them to a bowl of ice water to stop the cooking.

Prepare the eggs: Once cooled, peel the eggs and chop them into small pieces.

Blanch the broccoli: Bring a pot of water to a boil and prepare a bowl of ice water. Add the broccoli florets to the boiling water and cook for 1–2 minutes until bright green and slightly tender. Drain immediately and transfer to the ice water to stop the cooking.

Chop the broccoli: Once cooled, drain well and roughly chop the florets into small pieces.

Mix: In a medium bowl, combine the chopped eggs, broccoli, grated carrot, diced apple, cottage cheese, Dijon mustard, salt, and pepper. Gently stir until well combined.

Chill: Cover and refrigerate until ready to serve. For the best flavor, let the salad sit at room temperature for 5–10 minutes before eating to remove the chill.

Tips and Variations

Adjust the texture: For a chunkier salad, keep the broccoli and eggs in larger pieces. For a smoother, more spreadable texture, mash the eggs slightly before mixing.
Make it creamier: Add an extra spoonful of cottage cheese or a dollop of Greek yogurt for a richer consistency.
Boost the flavor: Stir in a splash of lemon juice or apple cider vinegar for extra brightness. I sometimes add ½ teaspoon of garlic powder or smoked paprika to enhance the taste.
Add crunch: Toss in some chopped nuts (like almonds or walnuts) or sunflower seeds for extra texture.
Make it heartier: Serve over whole grain toast, in a wrap, or stuffed into a pita for a more substantial meal.
Swap ingredients: Try using Greek yogurt instead of cottage cheese or swapping the apple for grapes or dried cranberries for a different touch of sweetness.
Meal prep friendly: This salad stores well in the fridge for up to 3 days—just give it a good stir before serving.

Storing Leftovers

Store leftover broccoli and egg salad in an airtight container in the refrigerator for up to 3 days. For the best flavor, let it sit at room temperature for 5–10 minutes before serving. Stir well before eating to redistribute any moisture.

Recipe FAQ

Can I use raw broccoli instead of steamed or blanched?

Yes! Raw broccoli adds a crunchier texture and a slightly stronger, peppery flavor. If you prefer a softer texture with milder flavor, blanch or lightly steam it.

Can I substitute cottage cheese?

Yes! Greek yogurt or mashed avocado are great alternatives for a creamy texture while keeping the protein content high.

What can I serve this salad with?

Enjoy it on its own, spread over whole grain crackers, stuffed into a pita, or as a sandwich filling. It also pairs well with leafy greens for a fresh salad bowl.

Can I add extra protein?

Definitely! Add shredded cooked chicken, canned tuna, or even lightly smashed chickpeas for an extra protein boost.

More Egg Salads

Avocado Tuna Egg Salad

Cottage Cheese Egg Salad

Egg Salad with Pickles

If you try this broccoli and egg salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.